Wednesday, April 18, 2007

Crab Masala

This recipe has a relatively large number of ingredients, and is a bit of work, but if the CC can cook it on a weekday night with an injured thumb then so can you. This is truly lip-smackingly good.

Put on some music, and start chopping!

(This would also work with prawns, or mussels.)


crab meat (cleaned)
1 large onion (diced finely)
1 large potato (diced coarsely)
4 small tomatoes (cut into quarter-rounds)
8 cloves garlic (ground into a paste)
1 inch ginger (ground into a paste)
5 Thai green chillies (slitted vertically)
1 tbsp cumin seeds
4 tbsp coriander powder (roasted and ground)
1/2 tsp freshly ground black pepper
1/2 tsp turmeric powder
1 tsp Indian red chilli powder
1/2 cup fresh grated coconut (frozen is fine)
15-20 fresh curry leaves
3 tbsp tamarind paste (or a little more to taste)
1/4 cup cilantro leaves (chopped finely)
salt to taste


Fry the onions till they are golden. Add the ginger-garlic paste, green chillies, black pepper, cumin, coriander, red chilli powder, turmeric, curry leaves, and salt; fry for a minute or so.

Add the diced potatoes, and fry for 2-3 minutes, followed by the tomatoes. Cover, and let simmer till the potatoes are slightly tender. Add the crab meat, and cook for 8 minutes or so. Add the tamarind paste, and the grated coconut, and cook uncovered for a minute or so.

Toss in the chopped cilantro right before serving.

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