By Devi Poojari
This delicious CKP chimbori kalvan is a delicious coconut-based curry to enjoy on a leisurely Sunday – while cooking as well as eating.
6-7 medium size crabs 1 sliced onion 2 chopped onions 4 teaspoons ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chilli powder 2 tablespoons tamarind pulp ½ cup grated coconut 1 piece cinnamon stick 2 cloves 1 tablespoon crushed black peppercorns 3 tablespoons oil Salt, to taste
Wash and clean the crabs thoroughly and separate the claws to set aside.
Marinate the crabs in the spice powders, salt and ginger-garlic paste.
Grind the whole spices into a fine powder and mix with the black pepper.
Take the reserved claws and grind them with some water. Strain the liquid and set aside.
Fry the sliced onions in oil and remove on to a kitchen towel.
Add the chopped onions in the same oil and sauté for 4-5 minutes, until brown.
Add the grated coconut and continue to brown everything before grinding it along with the fried onions, to a smooth paste.
Add the paste, marinated crabs and freshly ground spice powder back into the pan.
Add the strained claw juice and a little more water to thin the curry, if necessary.
Bring to a boil before simmering until the crabs turn bright orange in colour.
Check for seasoning and adjust, if needed and serve with rice, appams, bhakri, etc.