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Eguru pethelu (curried crab) – by Atul Kochhar

11 September 2006

Ingredients
(Serves four)

2 medium-sized crabs (about
500g each)
60ml vegetable oil
8-10 curry leaves
2 red chillies, whole and dried
300g onion, thinly sliced
2tsp ginger-garlic paste
100g coconut paste or creamed coconut
2tsp coriander powder
¾tsp turmeric powder
1tsp salt
3tsp tamarind pulp
150ml water
2tbs coriander leaves, chopped

Method
Wash and cut the crab shell into sizeable pieces and crack the claws. Keep it aside. Heat the oil and sauté the red chillies. Remove and add curry leaves. Add the sliced onions into the oil and fry until they are light brown in colour.

Add the ginger-garlic paste and cook until the raw flavour disappears. Sauté to a golden brown colour. Add the coconut paste and fry until the oil separates from the masala. Add coriander and turmeric powders, sauté on low heat and add crabs and salt.

Add tamarind pulp and water. Simmer on slow heat for 5-8 minutes and then remove the crab pieces and reduce the sauce. Add the crab back to the sauce and garnish with chopped coriander leaves.

Atul Kochhar, chef-proprietor, Benares

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