Indian Chilli Curry.
First, clean 6 crabs and cut into two.
Optional - remove the big claws and keep aside if you want to make Indian crab soup (to be shared later).

Into crabs,
mix and marinate with 11/2 tsp turmeric powder,
1/2 tbsp corn flour,
1/2 tbsp rice flour and a little salt.

After 20 mins, fry in batches, remove and keep aside.
Leave about 1/4 cup oil in the same pan.
Sauté 7 chopped shallots and 3 sliced red chillies.

Add spice mix (1 tbsp fish curry powder, 1/2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder and 3 small bay leaves).
Also add 1 sliced tomato and stir till mushy.
Pour about 1 1/2 cups water (more for more gravy).
Stir and simmer.

Add 1/2 cup whisked yoghurt, some curry leaves, fried crabs and salt.
Stir all in.
Off the heat, stir again and set aside for 20 minutes (for curry to soak into crabs) before serving.


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