Crab Kofta Curry

Ingredients

• 10 whole Crabs, full of red coral (roe) (Select crabs with visible red coral/roe)
• 0.5 cup Bread crumbs (For binding the koftas)
• 1 large Egg, beaten (For binding)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper, ground (Freshly ground preferred)
• 2 tablespoons Fresh herbs (cilantro or parsley), chopped (For the koftas)
• 2 tablespoons Coriander seeds, unroasted (For the curry base)
• 3 whole Bay leaves (For the curry)
• 3 blades Lemon grass blades (Remove before serving)
• 1 teaspoon Turmeric, ground (For curry base)
• 1 teaspoon Chili powder (Adjust to taste)
• 1 teaspoon Cumin, ground (For curry base)
• 2 medium Onions, finely chopped (For curry base)
• 4 cloves Garlic, minced (For curry base)
• 1 tablespoon Fresh ginger, grated (For curry base)
• 3 tablespoons Cooking oil or ghee (For frying)
• 1 cup Coconut milk (For curry sauce)
• 1 cup Water (For curry sauce)

Instructions

1. 1Wash the crabs thoroughly under cold running water. Bring a large pot of salted water to a boil and add the crabs. Boil for 12-15 minutes until fully cooked and the shells turn bright red.
2. 2Remove crabs from water and let cool slightly. Remove all the meat and red coral from the shells, including meat from the claws and legs. Reserve the crab heads and shells for the curry base.
3. 3Place the crab meat and coral in a food processor or mortar and pestle. Pound or pulse to a smooth pulp consistency. Transfer to a mixing bowl.
4. 4To the crab pulp, add bread crumbs, salt, black pepper, chopped fresh herbs, and the beaten egg. Mix thoroughly until all ingredients are well combined and the mixture holds together.
5. 5With wet hands, shape the crab mixture into small balls about 1.5 inches in diameter. Place on a plate and set aside.
6. 6Crush the reserved crab heads and shells along with the unroasted coriander seeds using a mortar and pestle or food processor. Strain through a fine sieve to extract the flavorful liquid, discarding solids.
7. 7Heat oil or ghee in a large pan over medium heat. Add chopped onions and fry until golden brown, stirring frequently.
8. 8Add minced garlic and grated ginger to the pan and fry for 1 minute. Then add turmeric, chili powder, and cumin. Stir constantly for 1-2 minutes until fragrant.
9. 9Add the strained crab shell liquid, coconut milk, water, bay leaves, and lemon grass blades to the pan. Stir well and bring to a gentle simmer.
10. 10Gently lower the crab kofta balls into the simmering curry sauce. Cover and simmer gently for 30 minutes, occasionally basting the koftas with the sauce but avoiding stirring to prevent breaking them.
11. 11Remove and discard the lemon grass blades. Taste and adjust seasoning if needed. Serve hot with steamed rice or bread.