Spicy Crab Curry

Roughly grind cinnamon, cardamom, and cloves using mortar and pestle.

In a small bowl containing 2 tbsp water add coriander powder, red chilli powder, kashmiri chilli powder, & turmeric. Make a smooth paste and keep aside.

Heat white oil, and mustard oil in a kadai.

Fry potato halves till they are golden brown.

Remove from heat and keep aside.

To the same oil add bay leaf, cinnamon, cardamom, and cloves and fry for 30 sec.

Add grated ginger and garlic and fry on medium heat for about 1 min with constant stirring.

Add onions and turn the heat back to medium-high. Cook for 3-4 min.

When the onions soften add the crabs and cook for 5 min. Then add the paste of coriander, chilli, and turmeric powder (prepared above). Fry for 3 min or until oil leaves the side.

Add tomato puree and fry for 5 more min.

The add 2 cups hot water, and salt. Mix well, cover the pan, and let boil for 7-8 min.

NOTE: a) The time required to boil depends on the cooked status of the potatoes, and b) the amount of gravy you would like to keep. If the potatoes are done and a lot of gravy is left turn the heat to high and let boil uncovered.

Just before removing from heat add sugar, ghee and green chillies.

Remove from heat and garnish with cilantro/ coriander leaves.