Kullyache Tondak – (Goan Crab Masala)

Directions

• Heat 1 ½ tbsp of oil. Once it becomes smoky, add garlic. Add the lengthwise chopped onion.
• Once the onion turns pinkish and soft, make a hole in the middle and add the spices as follows: cinnamon, nutmeg, star anise, pepper, cloves, fennel seeds, mace, poppy seeds, dry chillies, green chillies and coriander seeds. Let it leave its aroma. Mix it together.
• Add the grated coconut. An easier option would be to roast the grated coconut separately (maybe the previous day also) till it turns dark brown without oil. Add this to the above mixture. Sauté it for some time. (if added without roasting previously) add turmeric and tamarind pulp once the coconut turns dark brown. Let it cool. Add some salt and grind it into a fine paste.
• Add 1 ½ tbsp of oil in a pan. Let it heat. Add 1/4th tsp of turmeric powder. Add the cleaned crabs. The crab claws need to be hammered at a few places so that they have cracks and the meat absorbs the spices. Give it a stir. Add some salt. Cover and cook on low flame for 1-2 minutes. Add 2-3 tbsps of water and cook till the crabs are done.
• Once cooked, add the ground paste. Add water as per consistency required (I use 1 ½ cups), cover and cook till it boils. Add the finely chopped coriander. Add salt and tamarind pulp as per taste. When you’re happy with the taste, add a pinch of sugar just before putting off the flame.
• Crab masala or kullyache tonak goes well with rice, bread (pau, unne) or phullkas.
• Best to have it after about an hour and after reheating the tonak.