Spicy South Indian (nagapattinam) Crab and Eggplant Curry
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Ingredients:
Blue swimmer crabs – 18 oz (washed and cleaned well)
2 large red tomatoes (we used a batch of home-grown heirloom and yellow pear tomatoes)
1 large Spanish onion
1 tsp chilli powder
2 tsp coriander powder
1-2 large green chiles
2 tbsp oil
3.5 oz Lebanese eggplant (sliced down the middle, keep stalks on)
2 cups water
Curry leaves (2 sprigs)
Coriander leaves (a small bunch)
Cumin ½ tsp
Fennel ½ tsp
Black mustard seeds (1/2 tsp)
Hing (asafoetida) powder
Gravy: (blend/grind to a fine paste)
½ cup freshly grated coconut (frozen is acceptable but if using desiccated coconut, soak in hot water for 10 mins)
½ tsp cumin seeds
½ tsp dried red chiles
Instructions:
Wash and clean the crabs well. You will have to remove the upper shell of the crab, and pick of the gills and discard them. Wash the crab under running water gently (if there is any roe – make sure not to discard it). Now chop off the claws and lay the crab stomach down and chop the body into quarters (keeping the little legs attached).
Finely slice onions and roughly chop tomatoes and keep side.
In a deep based pan – add the oil and fry the dry fennel, cumin and mustard seeds as well hing until fragrant. Add onion, tomatoes and chiles and fry until soft.
Now add the chilli powder and coriander powder and again fry well. You can add the blended coconut mix at this stage and fry for 2 minutes or you can add it after adding the crabs.
Add eggplant and mix well. Now add the cleaned and washed swimmer crabs. Add 2 cups water (you can add a little bit more water as needed).
Cover the pan with a lid and let the curry boil until the crabs are cooked (about 15minutes), stirring once in a while.
Just before removing from the heat add the curry leaves and coriander leaves and give it a quick stir (the leaves will slowly release their flavour). And there you have it, the perfect crab curry to warm you through. Serve with rice or idli or dosai.
From thetiffintimes.com