Sri Lankan Crab Curry Recipe

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Sri Lankan Crab Curry
Crabs – 4, medium, about 750 gms, lungs, fibrous tissues and shells discarded
Oil – 2 tblsp
Coconut Milk – 1 1/4 cups, thin
Salt – 1/2 tsp
Lime Juice – 1 tblsp
Coconut – 2 tblsp, grated, dry roasted till light brown
Curry Leaves – few

For the masala paste:
Small Onions – 4 to 5
Garlic – 3 cloves
Ginger – 1/2 inch piece
Fenugreek Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Cinnamon Powder – 1/4 tsp

1. Cut the crabs into half down the centre and cut them into 2 pieces.
2. Separate the claws and lightly crack them.
3. Heat oil in a pan over medium flame.
4. Saute the ground masala paste for 4 to 5 minutes.
5. Add the coconut milk, salt and lime juice.
6. Cook for 8 to 10 minutes.
7. Add the coconut and simmer for 3 to 4 minutes.
8. Now add the crabs and curry leaves.
9. Cook for 5 to 8 minutes until the crabs are cooked and gravy is thick.
10. Keep stirring from time to time..
11. Serve hot with rice.

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