For Dry Roasting
In a pan, add Kashmiri chilies, goan chilly bombs, grated coconut, garlic, ginger, cloves for heat, coriander seeds, cinnamon, black pepper corns, turmeric powder.
Now for grinding, first transfer the kashmiri chilies in pestle and motor as chilies are the toughest to break down.
Add salt to chilies and grind them.
When chilies break down add rest of the dry masala.
To this masala add oil, water and vinegar and grind the mixture well.
In a pan, heat oil and add onions.
Now add masala paste to onions and stir it well.
After stirring it add 3 tbsp tamarind extract while balancing it with putting jaggery.
Add the crab and a pinch of salt.
Now add water and cover it.
In a tadka pan add oil and Guntur chili paste.
Add the tempering to the crab.
Then add 5 tsp of tamarind extract jaggery and lime juice.
Again cover it and let it simmer.
After a while take out the crabs and add a spoon of coconut cream in curry.
Again add crabs and little lime juice.
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Key Ingredients: Crab, Ginger, black Pepper, Vinegar, Jaggery, Kashmiri mirch, desiccated coconut, Garlic, Cloves, Coriander seeds, Cumin seeds, Cinnamon, Turmeric, Salt, vegetable oil, Onion, Tamarind, Coconut, lemon juice