Recipe- Crab Chettinad by Chef Tanmoy Majumder- Executive Chef at DoubleTree Suites by Hilton Bangalore

Chettinad Crab Masala

Ingredients

To make Chettinad masala

* Cinnamon stick – 1 inch

* Cloves – 5

* Star Anise – 1

* Green Cardamom – 3

* Cumin seeds – 1 tsp

* Fennel seeds – 1 tsp

* Pepper corns – 3 tsp

* Dry red chillies – 2

* Coriander seeds – 2 tsp

* Coconut – 1/3 Cup

To make Crab masala

* Crab – 1kg

* Oil – 3 tbsp.

* Mustard seeds – 1 tsp

* Few Curry leaves

* Onion – 1

* Ginger garlic paste – 1 tbsp.

* Tomatoes – 2

* Turmeric powder – 1 tsp

* Kashmiri Red chilli powder – 1/2 tbsp.

* Water – 1 Cup

* Chopped Coriander leaves

Directions

* To make Chettinad masala paste: In a pan, dry roast cinnamon stick, Cloves, Star Anise, Green Cardamom, Cumin seeds, Fennel seeds, Pepper corns, dry red chillies, Coriander seeds and coconut. Grind it to a smooth paste.

* To make Crab masala: In a pan, heat some Oil and temper it with mustard seeds and few curry leaves. To that, Add finely chopped Onions and sauté until the onions are soft and translucent.

* Add Green chillies, ginger garlic paste and cook until the raw smell is gone.

* Add chopped tomatoes and sauté until they are soft and well cooked.

* Add Turmeric powder, Kashmiri Red Chilli powder (Reduce the spiciness as per your spice level), Ground masala paste and stir well. Add water and boil for 5 minutes.

* Once the gravy starts boiling, add the cleaned crabs and cook for 15 minutes .If you are using small crabs, cook it for 8 to 10 minutes.

* Finally garnish it with some chopped coriander leaves.

* This crab masala is a spicy one, so if you want to reduce it, add peppercorns and chilli powder as per your spice level.

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