Just one thought. Today, on the occasion of the Prince Williams wedding, a mothers absence will be felt. Princess Diana, you will be missed today, especially today.
Funny huh? Even a Princess cannot stand against God’s will.
Crab curry with rice
I am a chicken, when it comes to handling dead stuff especially if it is not cut up and cleaned. Like a whole chicken, lamb or a goat, a whole fish….all these freak me out! So you can imagine, how I must have reacted when I saw a bunch of crabs in my friends kitchen’s sink!
I screamed so loudly, that everyone in their house came running to check on me. So you see, me and a crab or a lobster; dead or alive is out of the question!
But dont worry lifensuch readers, my daring and bold friend Tehsin is not a chicken like moi. She has very generously contributed a recipe, she learned from our dear friend Anita and Anita’s mom. i.e. Crab Curry!!!! Also, she has taken a lot of pictures for you all. (even the pictures scare me 
)
So here you go!
Ingredients:
crabs; ofcourse
oil for cooking,
coconut, shredded
turmeric,
corriander (dhania) powder,
red dried chillies (or chilli powder)
tamarind paste (if you dont have tamarind, you can use tomatoes, it will give a slight different taste than tamarinds)
chopped onions,
salt as per taste,
water for cooking
Method:
Heat oil, then roast shredded coconut until light brown. In a blender, grind roasted coconut, red chillies (whole if possible; if not available, you can add chilli powder), turmeric, corriander powder, and little tamarind paste (this entire coconut paste should be very fine).
Fry chopped onions in oil until light brown. Add the coconut paste (described above). Fry for about 5 more mins; add crabs; add salt and little water; let stimmer for abt 5-10 mins until crabs are done.
To make sure crabs are cooked; check if the blue color on crab has turned orange/white; if yes then its cooked.
Garnish with corriander leaves.
Serve with hot steamed rice.
Tips for handling live crabs: Anita’s mom suggests getting the live crabs in a brown paper bag, and putting them in the freezer section of the refrigerator. Let them be in there overnight. Or you can drop them alive in hot boiling water. I know sounds horrible right? But I guess this is the way its done.
Notes: You can use the exact same coconut paste to cook chicken, fish, mutton etc. It will taste completely different.