Crab Sukka - SK Khazana

Ingredients list for Crab Sukka - SK Khazana

• 2 medium Crabs cleaned
• 1/2 teaspoon Turmeric powder
• 1/2 tablespoon Red chilli powder
• to taste Salt
• 2-3 Kokum petals
• 4 tablespoons Oil
• 1 medium Onion chopped
• for garnish Fresh coriander sprigs
• Spice paste
• 2 1/2 tablespoons Oil
• 3 medium Onions chopped
• 1 inch Cinnamon
• 8-10 Black peppercorns
• 2 Green cardamoms
• 3 tablespoons Coriander seeds
• 1 Star anise
• 1 tablespoon Fennel seeds (saunf)
• 1 Stone flower (dagad phool)
• 1/2 tablespoon Poppy seed paste (khuskhus)
• 1/2 cup Dried coconut ( khopra) grated

Method

1. To make the spice paste, heat 1 tbsp oil in a non-stick pan, add sliced onions and sauté till golden brown. Transfer into a bowl.
2. Heat 1 tbsp oil in the same non-stick pan, add cinnamon, black peppercorns and green cardamom pods, mix and sauté till fragrant. Transfer into the same bowl.
3. Heat remaining ½ tbsp oil in the same pan, add coriander seeds, star anise, fennel seeds and stone flower, mix and saute till fragrant. Add poppy seeds, mix and sauté for 1 minute. Transfer into the same bowl.
4. Heat the same non-stick pan, add dried coconut and sauté till golden brown and transfer into the same bowl.
5. Put all these sautéed ingredients into a blender jar, add sufficient water and blend into a smooth paste.
6. Take crabs in another bowl, add turmeric powder, red chilli powder, salt and kokum and mix well. .
7. Heat oil in a non-stick deep pan, add onion and sauté till translucent. Add crabs, mix well and saute for 2 minutes. Add 2 cups water, mix well, cover and cook till crabs are half cooked.
8. Add the ground paste, rinse the mixer jar with 1 cup water and add to the crabs. Mix well, cover and cook till the crab are completely cooked and the gravy thickened.
9. Transfer into a serving bowl, garnish with coriander sprigs and serve hot.