Crab in roasted coconut sauce

Name: Crab in roasted coconut sauce
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice, to serve; 22.5 ml/112 tbsp tamarind juice or lime juice; 22.5 ml/112 tbsp tamarind juice or lime juice; 2.5 ml/½ tsp ground turmeric; 3.75 ml/¾ tsp salt, or to taste; 5 ml/1 tsp garlic purée; 1–2 fresh green chillies, finely chopped (deseeded if preferred); 75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut; 3 cloves; 2 large fresh uncooked crabs, about 400g/14 oz each; 1 large onion, finely chopped; 5 ml/1 tsp ginger purée; 45 ml/3 tbsp sunflower oil or olive oil; 45 ml/3 tbsp sunflower oil or olive oil; 15 ml/1 tbsp coriander seeds; 5 ml/1 tsp cumin seeds; 10 black peppercorns; 5–6 dried red chillies

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

For this recipe, Crab Xec Xec, fresh crabs, cut into pieces, are simmered gently in a spice-laced roasted coconut sauce, and then served with plain boiled rice. For those who don’t fancy preparing live crabs, frozen crab claws may be used, or alternatively, pre-prepared crabs, along with all the juices. This is a hot curry, but you can adjust the level of pungency to taste by reducing the amount of green chillies.

Ingredients

Asia
India
Fish course
Pescatarian
Gluten-free

Ingredients

Method