Ingredients:

6 medium crabs, cleaned

1 1/2 cup tapioca, cut into 2 inch long pieces

1 1/4- 1 1/2 cup grated coconut

2 1/2 + 1/4 tsp kashmiri chilli powder

1 tsp coriander powder

1/4 tsp + 1/4 tsp turmeric powder

3 + 4 shallots

1/4 tsp fennel seeds

small piece cinnamon

1 tsp ginger-garlic paste

3 green chillies, slit

1 small tomato, chopped

2 sprig  curry leaves

salt to taste

2-3 tsp coconut oil

Preparation:

1. Clean and cut the crabs into pieces and keep it aside.
2. In a pan, add tapioca pieces and cook it adding salt and enough water till soft. Drain the water and keep it aside.
3. Grind together grated coconut, fennel seeds, small piece cinnamon, ginger-garlic paste, 1/4 tsp turmeric powder, chilli powder, coriander powder and 3 shallots adding enough water to a smooth paste and keep it aside.
4. In a clay pot / pan, add cleaned crabs, 1/4 tsp turmeric powder, salt and enough water and cook covered till crabs are cooked well.
5. Then add the ground coconut paste and enough water and mix well.
6. Adjust the salt and when it starts to boil, add slit green chillies, chopped tomato and curry leaves and mix well and cook at medium flame.
7. Then add cooked tapioca pieces into this, mix well and cook covered at medium flame.
8. When it boils well, reduce the flame to low and cook till the oil separates. Don’t overcook the tapioca pieces. Switch off the flame.
9. Heat coconut oil in a pan and add 4 sliced shallots and fry till light brown.
10. Add  curry leaves, 1/4 tsp kashmiri chilli powder and mix well for 10 seconds and add to the curry. Mix well and serve hot….