Spicy Crab Curry

Out of curiosity, I browsed the Internet for different varieties of crabs. And interestingly, my search revealed that what I thought was a crab recipe, actually was not! Because ... "King Crab", the key ingredient of my recipe today, I just found out, does not belong to the Crab Family. However, the similarity is so much that "The UK Food Standard Agency allows king crabs to be sold as "crab", but this practice is not followed outside the food industry."

Well, good enough for me ... after all, "whats there in a name"! And now back to the delicious Spicy Crab recipe, made with, you guessed it right - King Crabs.
Getting the Crabs Ready
I usually buy the cooked crab feet and claw pieces. However, if the crab is not cooked, boil it in water with a pinch of salt for about 8 minutes. Depending on your preference, break the crab feet in sizable pieces.

For this recipe, I am using 1/2 Lb cooked crabs.

Getting the Spices Ready
All the spices used in the recipe are shown in the picture above.

Dry grind the following ingredients:
- Dry Red Chilly [8-9]
- Garlic Cloves [8-10]
- Ginger [1"]
- Cinnamon [1"]
- Cumin Seeds [1 tsp]
- Fennel Seeds [1/2 tsp]
- Black Pepper [1/2 tsp]
- Grated coconut [1/2 cup]
- Onion [1 large]

Making the Curry
1. In a wok, heat some oil.
2. Saute' the crab pieces for a minute.
3. Add 2 chopped tomatoes to the wok and saute for another 3 minutes.
4. Add the ground spices to the crabs in the wok and stir for about 3-4 minutes or until the spices and crabs mix well.
5. Pour 1 cup water and add salt according to taste. Cover the wok and cook under medium heat for 5 minutes.
6. Finally, remove the cover and cook the curry, until desired consistency is reached. Keep stirring occasionally so that the gravy does not stick to the bottom of the wok.

Grand Finale
Serve the steaming, spicy crab curry with plain rice. Enjoy!