• Crab XEC
• 8 medium Crabs
• 8 tbsps. Grated Coconut
• 10 dry Red Chilies
• 2 tbsps. Coriander Seeds
• 10 Peppercorns
• 4 Cloves
• 2 tbsps. Oil
• 2 Onions (sliced)
• ½ tsp. Ginger-garlic paste
• ¼ tsp. Turmeric
• ¼ cup Tamarind Juice
• 2 Green Chilies (chopped)
• Clean the Crabs. Roast the coconut lightly
and clear the pan. Roast the chilies and then
the spices. Grind the roasted ingredients to a
fine paste using a little water. Heat oil, brown
the onion, stir in ginger-garlic paste and turmeric.
Fry for a few seconds, add the crabs, mix well
and sprinkle tamarind juice. Add half a cup of
water, cover the pan and after 10 minutes stir
in the roasted spice paste, salt and green chilies.
Cook till preparation is thick.