Chimborya Cha Kalwan

Name: Chimborya Cha Kalwan (Spicy crab with coconut masala)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 (9-ounce/250 gram) blue crabs; 1 star anise; 4 fresh kokum petals (see Note); 2½ tablespoons red chile powder; 4 large red onions; 8 tablespoons vegetable oil; 5 cloves garlic, roughly chopped; 2 green cardamom pods; 2 (½-inch/1-cm) cinnamon sticks; 4 whole cloves; 2 teaspoons fennel seeds; 12 whole black peppercorns; 3 tablespoons coriander seeds; 1⅓ cups (110 grams) grated dried coconut; 2 tablespoons table salt; 1 tablespoon ground turmeric; 1 teaspoon white poppy seeds

Spicy crab with coconut masala

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The cuisine of Maharashtra is as diverse as the people and their culture. The dishes in this state range from purely vegetarian to an amazing array of highly spiced meat and seafood curries. This dish epitomizes the diversity of that cuisine. Serve the crabs with steamed rice.

Ingredients

4 (9-ounce/250 gram) blue crabs
4 large red onions

Asia
India
Maharashtra
Fish course
Pescatarian
Gluten-free
Spicy

Method

Separate the claws and cut each crab into 4 pieces. Wash and remove the gills and stomach sac from the underside. Crack the claws lightly, wash thoroughly under running water, and drain well in a colander.
Slice 3 of the onions and chop the remaining onion.
Place a nonstick sauté pan over medium heat and add 1