How to make Chettinad Crab
- Break off and discard the crab’s tail flaps.
- Break off the claws.
- Take a large-bladed knife and cut them in half at the joint.
- Crack the shells of each piece with a hammer or the back of a knife.
- Chop the body section in half.
- Gently tug on the legs to pull the body pieces away from the back shell.
- Turn each piece over and remove the dead man’s fingers (soft gills).
- Cut in half once more so you have two legs attached to each piece.
- Grind the fennel and cumin seeds in a pestle and mortar.
- Blend the coconut, fennel, and cumin seeds with some water using a food processor to create a smooth paste.
- Heat the oil in a heavy-based saucepan or kadai over a medium heat,
- Add the fennel and fenugreek seeds, garlic, shallots, and onion.
- Cook for 10 minutes, or until the onion turns a golden-brown.
- Stir in the curry leaves, chilli powder and turmeric.
- Cook for 30 seconds and then add the tomatoes.
- Let simmer for 5-10 minutes.
- stir occasionally until the tomatoes are reduced down to a pulp.
- Stir in the coconut paste and cook for 2-3 minutes.
- Add 200 ml water, the kokum, tamarind liquid, coriander, sugar, and salt.
- Bring mixture to a boil.
- Add the crab, cover the pan, and cook over a high heat for 3-4 minutes, or until the sauce is rich and quite thick.
- Serve and enjoy!
There are around 5,000 species of crab.