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Kerala Style Mango Chutney Crab Curry
(courtesy of @lelittlegourmand)
Preparation time: 2 hours
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INGREDIENTS
For the Roasted Coconut Paste
- 1 tsp coconut oil
- 1 cup freshly grated coconut
- 4-6 shallots
- 1 tsp black peppercorns
- 1 tsp red chili powder
- 1/4 tsp fennel seeds
- 1/2 tsp turmeric powder
- 2 sprigs of curry leaves
- 1 tsp coriander powder
For the Curry
- 4 Lamu mud crabs cleaned and cut into pieces
- 6-8 shallots
- 1/2 tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp freshly ground peppercorns
- 1 tsp ginger crushed
- 6 garlic cloves
- 3-4 green chilies
- 1 tsp coconut oil
- 1/2 cup freshly grated coconut
- 4 tbsp Jars of Goodness mango chutney
- 2 tbsp garam masala
- 2-3 pieces of kokkam
- 1/4 cup coconut cream
- salt as per taste
- water as required
For Tempering
- 1 tsp coconut oil
- A few curry leaves
- 2 dried red chilies
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1-2 shallots, finely chopped
METHOD
- Dry roast all ingredients for the coconut paste in a pan & blend. Set aside.
- Soak kokkam in warm water for 5 mins.
- Take a copper pot, pour oil, and add shallots, ginger, garlic, curry leaves, slit green chilies, turmeric powder, pepper, and red chilly powder. Allow to Saute for 3-5 mins and add crabs, water, salt, and the kokkam water. Allow it to simmer for 8- 10 mins on a medium flame. Add the Mango Chutney and stir.
- Add the roasted coconut paste with water as needed and cook on med-high flame for 10-12 mins.
- Add freshly ground garam masala and cook for another 2-3 mins.
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