Crab 'butter, pepper, garlic'

Ingredients:

1 whole crab
10 sliced shallots
10 flakes sliced garlic
100 gm butter
A few curry leaves
5 gm mustard seeds
2 gm turmeric powder
Salt to taste
20 gm freshly ground pepper
A few chopped coriander leaves
Juice of 2 limes
1/4 cup stock
2 tsps rice paste (for thickening)

Procedure:
Wash, clean and cut the crab into 8 pieces, discarding the top shell. Apply salt and turmeric and keep aside. In a thick bottomed pan, crackle the mustard seeds along with the curry leaves in butter. Add the sliced shallots (keeping some butter aside to finish off the dish), add the sliced garlic and saute further till light brown and aromatic.

Add the marinated crab pieces, stock, crushed pepper and simmer till the crab is cooked.

Lastly finish off with some extra butter, chopped coriander leaves and lime juice, thickening up the pan juices with rice paste if necessary.

Crab gassi (Manglorean crab curry)

Ingredients:
1 whole crab
15 gm coriander seeds
15 gm red chillies
1 tsp cumin seeds
1 tsp mustard
8 peppercorns
1 grated coconut
10 garlic
200 gm onions
100 gm tomatoes
1/2 cup coconut milk
1 sprig curry leaves
10 gm coriander leaves
25 ml coconut oil
1/4 tsp fenugreek seeds (powder)
Salt to taste

Procedure:
Dry, roast all the items from 2 to 7 individually.

Add 1/4th of the onions and garlic to the roasted items. Grind to a fine paste and keep it aside.

Slice rest of the onions and chop the tomatoes. Clean and cut the crab into medium size pieces.

Heat little coconut oil in a pan. Add onions and curry leaves. Fry till golden brown colour. Add tomatoes and cook further.

Add the crab and saute it for some time. Add the ground masala and cook it. Finally add the coconut milk and simmer till the crab is cooked.

Adjust the seasoning and finish with a pinch of fenugreek seed powder.

Serve hot garnished with coriander leaves.