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South Indian Crab Curry

MAH | May 10, 2012 09:24 PM

I'm cooking a few dishes for an event next week at my office and am looking for a great recipe for an Indian crab curry -- I'm thinking South Indian style.

My family is north Indian, and I'm also contributing Rogan Josh, but that's something I make regularly. I guess because of that I want to have another dish to experiment with -- if anyone makes a mean crab curry, I'd like to know about it.

I've seen a few recipes online that I may combine and/or play around with. One uses both fresh and dried coconut (no coconut milk). If anyone has made anything similar, I'm wondering if both fresh and dried really make an appreciable different than all dried. In the recipe I've seen, the dried coconut is sauteed with onion, garlic and some spices before being food processed into a paste (to be added back into the curry). While that mix is hanging otu in the food processor, the fresh coconut is then browned with the dry spices and then added to the processed mixture to be incorporated.

In that instance -- will the "fresh" texture really be noticeable? I've got a great source for dried coconut (large, hand shredded flakes, naturally dried that will be easily hydrated by the liquid in the sauce). If it will make a noticeable difference, I'll trek to another market to get fresh coconut. The place I went tonight was out...

Thoughts on the fresh + dried coconut? or a tried and true crab curry recipe?

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