Mangalore Crab Curry

Directions

1. 1
   In a dry skillet over medium heat, toast coconut in a single layer, stirring constantly, until golden and aromatic, 5 to 6 minutes.
2. 2
   Watch it carefully, as coconut can burn easily.
3. 3
   Transfer to a bowl.
4. 4
   In the same skillet, toast separately coriander, cumin, chiles, cardamom and cinnamon in that order until each is fragrant.
5. 5
   The time will vary from a few seconds to up to 2 minutes.
6. 6
   Take care not to burn.
7. 7
   Add each to bowl with coconut.
8. 8
   Transfer coconut and spices to a blender and grind to a fine powder.
9. 9
   Add garlic, 30 curry leaves and turmeric.
10. 10
    Pour in 1/2 cup (125 mL) water and blend.
11. 11
    Continue to add more water as needed, to make a smooth thick paste, scraping down sides of blender occasionally.
12. 12
    In a wide-bottomed saucepan, heat oil over medium heat.
13. 13
    Add coconut paste and remaining curry leaves.
14. 14
    Saute, stirring continuously, until masala (mixture) turns a few shades darker and aromatic, 5 to 6 minutes.
15. 15
    If necessary, deglaze pan with 1 tbsp (15 mL) water periodically while sauteing to prevent burning.
16. 16
    Add crab and mix well.
17. 17
    Saute until crab is well seasoned with masala, 3 to 4 minutes.
18. 18
    Pour coconut milk into pan.
19. 19
    Add salt and kokum.
20. 20
    Shake pan to settle crab.
21. 21
    Cover and bring to a gentle boil over medium heat.
22. 22
    Cook, stirring periodically, until gravy is thickened, about 10 minutes.
23. 23
    Serve hot over rice or with South Indian Rice and Lentil Crepes.