Tuesday, 21 February 2012

Mum’s crab curry

3 medium blue crabs
1 onion, diced
4 cloves garlic, minced
3 green chillies, halved through the middle
½ tsp mustard seeds
½ tsp fennel seeds
1 tsp fenugreek
2 stalks of curry leaves
1 tablespoon sugar
2 tomatoes, quartered

Curry powders
1 teaspoon turmeric powder
1 teaspoon chilli powder (or 2 teaspoons if you like it hot)
4 tablespoons fish curry powder

Salt to taste and dash of crushed black pepper

Its best to get the crab cleaned and into halves from the fishmonger. I use the thin-shelled blue crab- they tend to be meaty, juicy and easier to get into.

Saute the onions with 2 tablespoon s of oil until transparent in a pot. Add the chillies, garlic, curry leaves and spices and stir until the garlic starts browning lightly.

Adding 1 cup of water to the curry powder mixture, stir it into a thick paste and add it to the sautéed ingredients. Put the lid on the pot and bring the paste to boil. Remove the, add 1 ½ cups of water to the curry and cook further for 10-15 minutes. Put the tomatoes in and crushed them lightly to help their juices infuse into the gravy.

Season the curry with salt, pepper and sugar. The curry should be sweet and spicy to complement the natural sweetness of crab meat. Add the crabs, coat them well in gravy and put the lid back on for another 12-15 minutes (slightly longer for large crabs) and it’s done. Serve with white rice and stir fried vegetables.

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