5 to 6 Big sized Rock Crabs (karkasay)
2 tbsp oil for frying
10 Garlic Cloves (minced)
1 inch Ginger (minced)
2 small Onions chopped
2 cups of Coconut milk (fresh or canned)
1 t/s Aniseeds
1 Green Chilli (optional)
2 tbsp Red Chilli Powder (optional)
2-3 tbsp curry Powder
1 tbsp Turmeric
1 tbsp Coriander Seed Powder
2-3 fresh Tomatoes(chopped)
Fresh parsley (chopped)
Fresh thyme (chopped)
Salt/pepper to taste
Clean and cut the crabs in half and place aside.
In a hot pan add 1 tbs of oil.
Add chopped onions, garlic, ginger, curry leaves, parsley, thyme, diced tomatoes, aniseed, curry powder, turmeric and chilli powder(optional) and fry until brown.
Add rock crabs to the paste in the pan and mix well. Cover and simmer for a couple of minutes (the crab juice will be released and mixed with the spices)
Add coconut milk, pepper and let it cook for about 10 minutes or until it’s thick and creamy. (Do not cover pan after adding coconut milk)
Add salt to taste.
Fresh whole chilli can be added for extra flavour.