Chettinad Crab Masala Curry

Steps

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1. 1
   Gather the base spices: curry leaves, ginger pieces, cumin seeds, black pepper, cinnamon, cardamom, cloves, and fresh coconut pieces. Combine all these ingredients for grinding.
   ▶ ≈0:27
2. 2
   Grind all the base spices with a little water into a smooth, fine paste. Transfer the ground paste to a separate container.
   ▶ ≈0:54
3. 3
   Prepare the tomatoes: wash and cut them into pieces. Grind the tomatoes with a pinch of salt into a smooth paste. The natural moisture in tomatoes should be sufficient without adding extra water.
   ▶ ≈1:14
4. 4
   Heat sesame oil in a pan over medium heat. Add fennel seeds and let them bloom until fragrant.
   ▶ ≈1:26
5. 5
   Add the chopped shallots and onions, and sauté until they turn golden brown.
   ▶ ≈1:33
6. 6
   Pour in the tomato paste and cook, stirring until the tomatoes are well cooked and fully incorporated with the oil.
   ▶ ≈1:40
7. 7
   Once the tomatoes are well cooked, add the chilli powder, coriander powder, and turmeric powder. Mix well to combine all spices evenly.
   ▶ ≈2:17
8. 8
   Add the pre-ground spice paste and mix thoroughly.
   ▶ ≈2:32
9. 9
   Add water to achieve a curry-like consistency. Stir well to ensure everything is evenly combined.
   ▶ ≈3:44
10. 10
    Cover the pan and simmer over low heat for about ten minutes, allowing the sauce to fully blend and develop.
    ▶ ≈4:00
11. 11
    When the sauce becomes glossy and aromatic, the crab masala is nearly ready. Finish by adding chopped coriander and curry leaves as garnish, and mix gently.
    ▶ ≈4:08