Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Large | Chillies Green | chopped |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 4 | Teacup | Coconut Milk | thick |
| 4 | Large | Crabs | |
| 1 | Sprigs/Twigs | Curry Leaves | |
| 3, 1/2 | Tablespoon | Fish Curry Powder | Roasted |
| 1 | Tablespoon | Lime Juice | |
| 1 | Teaspoon | Methi - Fenugreek | |
| 1/2 | Teaspoon | Mustard Powder | |
| 100 | Grammes | Onions | sliced |
| 1 | Teaspoon | Pepper Powder | for taste |
| 1 | Teaspoon | Salt | for taste |
| 2 | Teaspoon | Turmeric Powder | |
| 2 | Teacup | Water |
Method
# Clean the crabs, divide each into 4 portions, and place in a large pan.
# Add all the other ingredients except the coconut milk, mustard powder, lime juice and salt.
# Bring to a boil then add the coconut milk, return the mixture to simmering point, and simmer gently for 20 minutes.
# Add the lime juice, mustard powder, and salt, and stir for a few minutes until flavors are married.
# Remove from the heat and serve hot.
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