1 kg deep sea crabs
2 onions, chopped fine
1 tsp tumeric powder
5-6 curry leaves
2 green chillies, slit
1 tsp tamarind pulp (or pulp extracted from one small ball of tamarind, soaked in warm water)
Salt to taste
Oil & Water, as required
For the masala
1/2 fresh coconut grated
2-3 tbsp coriander seeds
1 tsp cumin seeds
2-3 pepper corns
6 cloves garlic
10-12 dry red chillies
1 small onion
1 tbsp raw rice
Lightly roast all the ingredients for the masala, one by one.
Grind to a fine paste in the blender.
Heat oil in a vessel and drop in the curry leaves.
When the armoa starts rising, add the chopped onion and fry.
When brown, add the masala and tumeric powder and fry till the oil separates.
Add water and salt and bring curry to a boil.
Add the crabs, slit green chillies and tamarind pulp and boil for about 10 mins till crabs are cooked.