Pathela Eguru

Recipe Ingredients

4		Crabs (large)
1 teaspoon	5ml	Turmeric powder
4 teaspoons	20ml	Ginger paste
20		Garlic paste
2		Bay leaves
		Salt to taste
		The Masala
6 tablespoons	90ml	Oil
5		Onions - chopped fine
2 tablespoons	30ml	Ginger paste
20		Garlic paste
1 1/2 teaspoons	7.5ml	Coriander powder
1 teaspoon	5ml	Chile powder
30		Coconut paste
4 teaspoons	20ml	Poppy seed paste
3 tablespoons	45ml	Tamarind pulp
		Salt to taste
		To Garnish
2 tablespoons	30ml	Oil
1/2 teaspoon	2.5ml	Mustard seeds
24		Curry leaves
100		Crab - cooked and shelled

Recipe Instructions

CLEAN the crabs carefully, removing the grit from the shell and pat dry. Put in a large pot, add the remaining ingredients and enough water and bring to a boil. Cook for six to seven minutes.

Heat oil in a kadai. Add onions and stir-fry until brown. Add the ginger paste and garlic paste. Stir-fry until the onions turn golden. Dissolve coriander powder and chile powder in 60 ml water. Add to the pan and stir-fry until almost dry. Add the coconut paste and poppy seed paste. Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the cooked crab. Stir and add 120 ml water and stir-fry until the crabs are well coated with the masala. Remove and adjust the seasoning.

To prepare the garnish, heat oil in a frying pan, add mustard seeds. When they crackle, add curry leaves. Stir for a minute. Add the crab meat and toss for a minute.

To serve: Remove to a serving bowl, and add the garnish. Serve as a starter.

Source:
"Southern Delights" by Parwathy Akhileswaran

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