Jars of Goodness - Kerala Style Mango Chutney Crab Curry

An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E W I T H L O V E I N K E N Y A

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.