Tamil Crab Curry

Method

• Start by preparing the ingredients. Clean the crab and cut it into smaller pieces if necessary. Finely chop shallots, garlic, and green Thai chili. Place tamarind in a small bowl with a little water and let it soften. Then, strain out the tamarind juice and discard the solids.
• In a large pot, heat some oil over medium heat. Add fennel seeds and sauté until they start to develop aroma, usually in a few seconds. Then, add chopped shallots to the pot and cook until the onion is translucent and soft.
• Add tomato puree, turmeric, salt, tamarind juice, Suryaa curry spice, and water. Stir well and bring to a boil, letting it cook for a few minutes until the sauce begins to thicken.
• Add the crab pieces, whole peppercorns, and cumin. Let this come to a boil for about 10 minutes, or until the crab is cooked and the sauce has thickened further.
• Just before serving, add chopped garlic, green Thai chili, and curry leaves to the pot. Let it simmer for a minute or two so the flavors can meld nicely.
• Taste and adjust with more salt or tamarind juice if needed. Serve your delicious crab curry with rice or naan bread, and enjoy!
• Remember to adjust the spice levels to your taste, as spice strength can vary depending on personal preferences and the strength of the spices you use.