Dry Masala Crabs Recipe

• 1 kg Blue flower crabs
• 1 tbsp Turmeric powder
• 1 Cup corn flour or tapioca flour
• 3-4 cm Piece ginger, pounded
• 10 Shallots
• 5 Cloves garlic
• 4 Candlenuts
• 2 cm Piece belacan or 1 tsp belacan powder
• 2 cm Piece cinnamon stick
• 5 Cloves
• 3 Cardamom pods remove the husks and use only the tiny seeds inside
• 1 Pandan leaf, knotted
• 2 Stalks lemon grass, bruised
• 10 Curry leaves
• 1 tsp Ground fennel
• 3 tbsp Chillie paste
• 1 tsp Ground cumin
• 1/2 Cup UHT milk
• 1 tbsp Sugar
• 1/2 tsp Salt
• 1 tsp Black pepper powder
• Oil as required

• Wash the crabs, pry the shells open and dig out spongy appendages.
• Trim the legs and cut each crab into two parts.
• Season crabs with ginger, turmeric powder and flour for about 15 minutes.
• Coat crab pieces with corn flour and deep fry in hot oil till just cooked for about 2 to 3 minutes.
• Dish out and leave them on absorbent kitchen paper.
• Make a fine paste of ground fennel, ground cumin, chillie paste and milk.
• Grind shallots, garlic, belacan and candlenuts.
• Heat wok with 2 to 3 tablespoon oil and fry this ground mixture till fragrant.
• Add cinnamon stick, cloves, cardamom pods, curry leaves, pandan leaf and lemon grass.
• Fry for about 2 minutes on low heat.
• Combine the fennel paste with it and stir-fry well till aroma rises.
• Add the rest of the milk and simmer for about1 to 2 minutes.
• Add salt, sugar and black pepper powder, and mix well.
• Now Put in crabs and stir rapidly.
• Remove it from the heat, when crabs are cooked and gravy is thick.