5 tbsp. oil
2 red onions, finely sliced
20 curry leaves
4 green chilies
3 cloves garlic, chopped
1 " ginger, peeled & finely sliced
½ tsp. chili powder
½ tsp. turmeric powder
14 oz crab, cleaned & quartered
11 fl oz coconut milk (For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid, which can be used as a substitute for coconut milk).
1 tsp. lemon juice
salt to taste Instructions...
Heat the oil in a large frying pan and fry the onions for 5 minutes or until they are soft. Add the curry leaves, green chilies, garlic and ginger and cook for 5 minutes over medium heat.
Add chili and turmeric powder to the pan. Pour in 8 fl oz water, stirring slowly. Bring the mixture to boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
Add the crab pieces and continue cooking over medium heat for 10 minutes.
Stir in the coconut milk and allow the curry to heat through for 2-3 minutes. Add salt to taste. Remove from the heat and set aside for a few minutes. Pour in fresh lemon juice and serve immediately.