Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Crab Theeyal

Kerala mud crabs cooked in a dark, smoky gravy of roasted coconut, red chillies, tamarind, and shallots — theeyal's characteristic burnt-coconut depth elevating the sweet crab meat to something extraordinary.

🧺 Ingredients

• Mud crabs, cleaned and cut: 700 g
• Grated coconut: 150 g
• Dried red chillies: 8
• Coriander seeds: 2 tsp
• Cumin seeds: ½ tsp
• Black pepper: 1 tsp
• Shallots: 120 g, sliced
• Tamarind: 25 g (soaked in 150 ml water, strained)
• Turmeric: ½ tsp
• Coconut oil: 4 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: 3 sprigs
• Salt: 1½ tsp

👩‍🍳 How to make Crab Theeyal

1. Dry-roast grated coconut in a heavy pan, stirring constantly, until deep brown — almost dark chocolate colour, about 8 min.
2. Add red chillies, coriander, cumin, pepper; roast together 3 more min.
3. Cool and grind with ½ tsp water into a thick paste.
4. Heat coconut oil.
5. Splutter mustard seeds.
6. Add shallots; cook until golden brown, about 5 min.
7. Add curry leaves and turmeric.
8. Add ground paste; stir and fry 3 min until fragrant.
9. Add tamarind water and 200 ml water.
10. Bring to boil; simmer 5 min until gravy darkens and oil surfaces.
11. Add crab pieces and salt.
12. Mix well.
13. Cover and cook 12–15 min until shells turn deep orange-red and meat is cooked through.
14. Stir gently twice.
15. Gravy should coat the shells thickly.

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