Crab Curry With Eggplant

Ingredients:-

• Crab Pieces- 1 Kg
• Tamarind water - 1 cup
• Small Onion- 10 nos
• Tomato, chopped - 1 big
• Cumin seeds- 1/4 tsp
• Curry Masala Powder - 2 tbsp 
• Red Chilli Powder- 1 tsp
• Turmeric powder - 1/4 tbsp
• Ginger Garlic Paste- 1 1/2 tsp
• Green chillies – 3
• Curry leaves - 2 sprigs
• Egg Plants – 2 (cut into 4 pieces)
• Coconut, shredded- 1 cup
• Fennel seeds - 1 tbsp
• Hing - 1/4 tbsp
• Salt- To taste
• Oil - as needed

Preparation:-

To stir-fry eggplant:-

• In a large sauté pan or wok, heat 1 tablespoon of the oil over high heat. 
• Add the eggplant and stir-fry until tender, 6-8 minutes. 
• Transfer the eggplant to a plate or bowl and keep nearby.  

To make coconut mixture:-

•  Place the shredded coconut and fennel seeds in a blender along with the water. Blend until they look like a fine paste.

• Transfer coconut paste into a bowl.

• Now add curry masala powder, red chilli powder, turmeric powder, salt and little water into it and mix well. Set aside. 

To make Crab curry:-

•  Wash and clean the crabs well. Keep it aside.   

• In a kadai/wok, heat oil and fry cumin seeds as well hing until fragrant.
• Add curry leaves and ginger garlic paste and fry till the raw smell of garlic goes away. 

• Add chopped onions, chopped tomato and green chillies and saute till tomatoes turn mushy.  

• Pour 1 cup of tamarind water and ground coconut mixture and bring it to a boil.   

• Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes.  

• Drop the Egg Plants too at this time and add enough water for the crab pieces to cook well.   

• Cover the pan with a lid and let the curry boil until you get the desired consistency.
• Adjust salt and switch off the heat.