Sanjay's Mum's Crab Curry

3:10 pm on 16 June 2017

SANJAY'S MUMS CRAB CURRY

1.8kg cleaned crabs (approximately 10 crabs)

    150ml sunflower oil
Tempering
    15g fenugreek seeds        
    10g mustard seeds
    6 curry leaf stems

    450g onions - fine dice
    150g ginger - minced         
    6 coriander roots - scrapped & finely chopped
    1 green chilli - finely chopped, with seeds

    25g coriander - ground
    10g cumin - ground
    15g garam masala
    5g turmeric powder
    1 tsp chilli powder

    160g tamarind pulp soaked in 200ml hot water and strained
    1kg fresh ripe tomatoes - skins removed and pureed or 2 tins tomato puree
    A little salt, milled black pepper & coconut sugar to taste

METHOD
1.    In a large pot, heat oil and add Tempering, cook until fragrant.
2.    Add onions, ginger, coriander root and green chilli. Cook for 4-5 minutes.
3.    Add remaining spices & stir for a minute or so. Add the crab, stir gently but well, then cover and steam for several minutes.
4.    Add tamarind liquid and tomato puree and season with salt, black pepper and coconut sugar. Simmer for 10 minutes
5.    Sprinkle the cooked cab curry with some fresh coriander leave and a light sprinkling of some more garam masala. Serve with steamed rice and enjoy.

 

From Jesse Mulligan, 1–4pm

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