This action might not be possible to undo. Are you sure you want to continue?
Page 1 of 1
24.com sites Q&A with Nafisa Learn more about one of Food24's veteran bloggers; the lovely Nafisa.
No more Madama Zingara The Madame Zingara troop made their final swan song as their UK backer pulled out.
User recipes - main courses
Miss A's fiesty crab curry
Recipe Type - Main Main Ingredient - fresh crab
2kg fresh crabs (cleaned and scrubbed) 2 tins of tomato and onion mix (Italian or any good quality) or 8 to 10 fresh tomatoes liquidised 4 Tbs olive oil (or chilli oil) 3 tsp masala (mother-in-law's tongue) or more if you prefer 1 1/2 tsp tumeric powder 1 tsp each of garam masala, coriander powder & dhania powder pinch of salt pinch or two of breyani mix (soomph, jeera, cinnamon sticks, bay leaves, black peppercorns, cloves) 100g butter 2 tsp ginger and garlic (ground together) fresh coriander for serving basmati rice for serving
Place butter and olive oil in a large heavy based pot and heat gently. Add ginger and garlic and sautè lightly. Add breyani mix and all masala and powders. Sautè for 1 minute. Add a little water if it starts to brown too quickly. Add tomato and onion mix and stir quickly. Cook for 1 minute and then add fresh pieces of crab. Do not stir. Just place crab pieces on top of tomato mix. Cook for about 30 minutes on medium heat and stir once or twice during cooking time. Remove from stove and allow to stand for 10 minutes to allow the juices to seep into the crab meat. Serve with basmati rice and fresh corriander to garnish. NB: More masala can be used depending how spicy you want it to be. Mother-in law tongue masala is quite hot so 3 tsp is good. Crab curry is best eaten the day after when all the aromas and spices infuse into the crab meat. Prepare for a runny nose and some good finger licking! Submitted by - Asothie Acharrie