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The ingredients needed to cook Spicy tange village style crab curry:
- Prepare 3 tablespoons vegetable oil, divided
- Provide 1 medium onion, finely chopped (about 1 cup), divided
- Get 1 tablespoon coriander seeds
- Prepare 1/2 tablespoon cumin seeds
- Get 1 whole small dried red chili
- Prepare 5 whole black peppercorns
- Provide 2 whole cloves
- Prepare 1 inch piece of ginger, minced (about 1 tablespoon)
- Use 3 medium cloves garlic, minced (about 1 tablespoon)
- Get 1 teaspoon fennel seeds
- Prepare 1 cup tomato puree
- Use 1 teaspoon turmeric powder
- Provide 2 medium Dungeness or Jonah crabs, cleaned and cut into half
- Get 2 tablespoons finely chopped fresh cilantro leaves
- Take Cooked rice or flat bread for serving
Instructions to make Spicy tange village style crab curry:
- 1.Heat 1 tablespoon oil in a heavy-bottomed saucepan over low heat until shimmering. Add 1 tablespoon chopped onion, coriander seeds, cumin seeds, dried chili, peppercorns, cloves, ginger, and garlic. Cook, stirring frequently, until fragrant, about 5 minutes. Turn off the heat and add fennel seeds. Stir to mix through. Immediately transfer to the bowl of a blender or mortar and pestle and blend/pound until a fine paste is formed, scraping down sides as necessary
- 2.Wipe out saucepan with a paper towel and add remaining oil. Heat over medium heat until shimmering. Add the remaining onion. Cook, stirring, unti lightly browned, about 6 minutes. Add the tomato puree, bring to a simmer, and simmer for 5 minutes. Add turmeric powder and the ground spice paste. Stir well to combine and continue to cook, stirring occasionally, until the oil separates and starts surfacing. Add a few drops of water if the paste tends to stick or get too dry.
- 3.Add the crab and salt. Spoon some of the sauce over the crab to coat. Cover and cook for 5 minute. Remove lid, stir, and continue to cook for 10 minutes, spooning the sauce over the crabs occasionally. Sprinkle with coriander leaves and serve immediately with rice or flat bread.
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