Recipe of the week: DURBAN CRAB CURRY
INGREDIENTS:
• 1 kg crab pieces — washed and cleaned
• Oil
• 2 medium onions — grated
• 2 sprigs curry leaves
• 4–6 green chillies
• 3 tbsp ground garlic
• 2 tsp salt (adjust to taste)
• 3 tsp Kashmiri chilli powder
• 3 tsp normal chilli powder
• ¼ tsp turmeric powder
• 6–8 tomatoes — liquidised
• 4 tbsp tomato puree
• Optional: 1 tbsp tamarind soaked in 1 cup hot water (strain before using — adds a slight tang)
• 1 tsp sugar
• Fresh dhania (coriander) — chopped.
METHOD:
1. Heat oil in a pot, add onions and braise gently — do not let them brown.
2. Add garlic and half the curry leaves. Braise for a few seconds.
3. Add the crab pieces
• (Tip: Make 2 small slits on 2 of the crab legs to enhance flavour)
• Braise until the crab turns pinkish and the natural juices evaporate.
4. Add all the spices and salt along with the remaining curry leaves.
• Braise well for at least 5 minutes on low heat.
5. Add liquidised tomatoes and tomato puree. Stir a few times.
6. Add water or strained tamarind water.
• Cover and cook until the gravy thickens and oil rises to the top.
7. Add the sugar.
8. Add green chillies 5 minutes before switching off the heat.
9. Finish with freshly chopped dhania (coriander).
Heat Level Tip
If you enjoy extra spice, add 1–2 slit chillies when adding the masalas.
