2. Now for grinding, first transfer the kashmiri chilies in pestle and motor as chilies are the toughest to break down. After a while take out the crabs and add a spoon of coconut cream in curry.

Slice fresh coconut finely and dry it in a salamander heater. 4. Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka) 5. Toss dried coconut ...

Heat the oil in a large saucepan over high heat, then add the onion, curry leaves and whole spices and cook until the onion is golden brown, about 3–5 minutes.

Add the garlic, curry powder, and ginger ... Garnish each bowl with a small mound of crab salad, drizzle with pumpkin-seed oil and pomegranate seeds, and ladle in the soup.

But if you have the appetite, indulge in the eatery’s crab curry – a fantastically good odyssey through the flavours of the Indian sub-continent, anchored by crabs that are sturdy but reveal ...

An impressive crab curry that is full of flavour and perfect to serve at a dinner party or for a special meal at home. To make the parathas, put the flour, eggs, sugar, salt and condensed milk ...