Masala Crab Curry | Crab Curry | Chimbori Che Kalvan | Khekda Curry | Spicy Blue Crab Curry

Masala Crab Curry | Crab Curry | Chimbori Che Kalvan | Khekda Curry | Spicy Blue Crab Curry
For the crab marination:
10 live blue crabs
1 tsp turmeric
1 ½ tsp salt or to taste
For the leg crush water:
Crab legs
4 cups water
For the masala paste:
1 ½ inch piece ginger
12-14 cloves of garlic
4 tbsp kolhapuri masala OR kanda lasun masala OR red chili powder + garam masala
Handful of coriander leaves
½ cup water
For cooking:
3-4 tbsp oil
1 stick cinnamon
5-6 cloves
10-15 curry leaves
3-4 medium onions finely chopped
1 cup coconut milk
1 tbsp lemon juice
Coriander leaves for garnish
For cleaning the crabs:
Use live crabs for best results.
Flip them over with tongs ( that way they can’t see when you pick them up ( Be very careful, they bite. Use rubber gloves if required).
Carefully break and separate the claws.
Separate the legs.
Wash the body in water before cleaning. Wash off the dirt before cleaning.
Discard the abdominal outer part, the mouth part and antenna.
Separate the abdomen from the top.
Discard the gills.
Remove the inside pulp and place on the body. You may discard the empty top shell.
Separate the claws, legs and body.
For the Marination:
Apply turmeric and salt to the crabs bodies and claws and keep aside for 15-20 minutes.
For the leg crush water:
Add the legs into a blender, add 2 cups of water and bend to extract the juices.
Strain out the juice through a fine sieve.
Repeat the process 2 more times adding 1 cup of water each time.
Keep aside.
For the masala paste:
Add all the masala paste ingredients to a blender and blend to a smooth thick paste.
Keep aside.
For cooking:
Heat oil and add the cinnamon, cloves,and curry leaves.
Add the finely chopped onions and saute until golden.
Add the ground masala paste and saute 2-3 minutes.
Add the marinated crabs, mix well.
Add the leg crush water, mix and bring to a boil.
Cover and cook for 15 minutes.
Remove cover and mix. Add the coconut milk and mix.
Cover and cook for 5 minutes.
Add lemon juice and coriander leaves. Mix.
Cook uncovered for 5 minutes for the curry to thicken.
Crab curry is ready. Serve hot with steamed rice.
Serves 4-5 people.
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Music: bensound.com
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