Crab curry 2 large crabs 4 medium-sized onions (sliced) 2-inch piece ginger (crushed) 6 to 8 cloves garlic (crushed) 2 tbsp red chilli powder 1½ tbsp coriander powder ¾ tsp turmeric powder 1 lemon-sized tamarind (soaked in one cup hot water for 30 minutes) ½ tsp fenugreek powder Salt to taste 1 cup water Few curry leaves 5 tbsp oil Soak the crabs in warm water for 30 minutes. Wash each crab well with a toothbrush under running water. Ensure that all dirt from the shell is removed. Remove legs and claws and break into two, and crack the bigger pieces — this will help the spices soak into the meat easily. Shell the crabs and clean the meat thoroughly. Cut each into four pieces. Lightly heat oil in a kadai. Add curry leaves and sauté for few seconds. Add ginger and garlic and fry till it is light brown. Add the sliced onions and sauté on a low flame till golden. Add red chilli powder, coriander powder, turmeric powder and fenugreek powder and sauté for few seconds. Add the tamarind pulp and mix well. Add water and bring to boil. Add the crab pieces, salt and mix gently. Cook covered on a low flame, stirring occasionally. Cook until the meat is done and the gravy is thick enough to coat the crab.