SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

Crab Soup (Crab Rasem)

A fragrant, spicy, and tangy South Indian soup infused with freshly roasted spices and succulent crab.

Ingredients

Roasting and grinding

• 1 tsp Black peppercorns

• 1 tsp Fennel seeds

• 1/2 tsp Fenugreek seeds

For the Base:

• 1/2 kg Crab (cleaned and prepped)

• 2 Tomatoes

• Small lemon-sized ball of Tamarind (soaked and juice extracted) - optional

• 1/2 tsp Turmeric powder

• 1/2 chilli powder

• 1 tbsp Rasam powder

• 1 tbsp Roasted curry powder - optional

• Salt, to taste

• 1/2 tsp Pepper powder (optional, for extra heat)

• Handful of fresh Coriander leaves (for garnish)

For the Tempering :

• 1 tbsp Oil

• 1/2 tsp Mustard seeds

• 1/2 tsp Cumin seeds

• 3 Cloves garlic, crushed

• 1 sprig Curry leaves

• 6 Shallots (or small onions), finely chopped

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Preparations

1. In a dry pan over medium heat, roast the peppercorns, fennel seeds, and fenugreek seeds until fragrant. Once cooled, grind into a coarse powder and set aside.

2. Blanch the tomatoes in boiling water until the skins begin to peel. Remove the skins and mash the pulp thoroughly by hand.

3. Heat oil in a pan and begin the seasoning by adding mustard seeds, cumin seeds, crushed garlic, curry leaves, and chopped shallots. Saute until the onions are soft.

4. Add the freshly ground spice powder, rasam powder, and roasted curry powder (optional) to the pan. Saute for a few minutes to release the aromas.

5. Pour in the mashed tomatoes and tamarind water. Add turmeric, chilli powder and salt, then mix everything together well.

6. Add the cleaned crab to the pan. Stir to coat, then cover and cook on a low flame until the crab is completely cooked.

7. For an extra layer of flavor, stir in 1/2 tsp of lemon juice to zest up the dish.

8. Add the extra pepper powder if you prefer more heat, then switch off the flame. Garnish with a fistful of coriander leaves and keep the vessel closed until you are ready to serve with hot rice.