Serves: 4
Total Calories: 45
1. If not already cleaned, clean the crabs well, taking care to reach every hidden joint with a small steel brush. Then separate the legs from the body and cut the body into 2- to 3-inch pieces.
2. In a blender or a food processor, process together the tomatoes, garlic, green chili peppers, and cilantro until as smooth as possible.
3. Heat the oil in a large saucepan over medium-high heat and cook the chickpea flour, stirring, until golden, about 1 minute. Then add the cumin, black pepper, and turmeric and stir about 1 minute.
4. Add the processed tomato mixture, the crab pieces, and the salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is medium-thick (like a stew) and the oil floats to the top, about 15 minutes. Transfer to a serving bowl and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Naina's Crab Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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