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MRS NAIDOO'S CRAB CURRY
Recipe from Hunger For Freedom by Anna Trapido
Ingredients:
2 Tablespoons olive oil
25g butter
3 teaspoons fennel seeds
6 curry leaves
2 teaspoons black mustard seeds
5 green cardamom pods, crushed
1 teaspoon cumin seeds
2cm fresh ginger, grated
2 large cloves of garlic, crushed
1 medium white onion, finely chopped
2 fresh red chillies, finely sliced (or to taste - if you like hot add more, if you dont add less)
1 teaspoon turmeric
2 Tablespoons masala (or to taste - if you like hot add more)
6 ripe tomatoes, grated (plus 1 TBS white sugar if the tomatoes are sour)
at least 4 whole cooked crab claws per person
1 x 400ml tin coconut milk (optional - it reduces heat so use
3 Tablespoons brown tamarind dissolved in 1/2 cup of water (just leave out if we dont find)
fresh coriander for garnish
Method:
Heat the olive oil and butter in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin, ginger, garlic, onion and chilli.
Fry on a medium heat until the onions are soft add the turmeric and masala.
After a minute or so, pour in the grated tomatoes and allow the mixture to cook down into a thick sauce, about 5 minutes.
Add the coconut milk and the crab claws and let it simmer for about 10 minutes. Then add the tamarind and simmer for approximately 5 minutes.
Season to taste. Garnish with coriander |
