Crab masala

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The delicate flesh of the crab works perfectly with the peppery, fragrant spices in this easy curry recipe by Alfred Prasad. Blue swimmer crab is largely found in the Indian and West Pacific oceans and can be bought fresh from some specialist fishmongers but is more commonly available frozen. As the crab is cooked in its shell the chef advises serving this dish with lobster picks or seafood forks, if you have them, to scoop out the succulent crab meat.

First published in 2015

Ingredients

Metric

Imperial

Crab masala

To garnish

Method

1
Heat the vegetable oil in a large saucepan over a medium heat. Once hot, add the cinnamon, cloves and cardamom and sauté for 30 seconds. Add the chopped onions and sauté until golden brown, stirring well
2
Add the ginger-garlic paste and powdered spices to the pan. Sauté for a further 5 minutes, stirring well to ensure the mixture doesn't catch, then add the chopped tomatoes and a little water. Cover the pan and leave to simmer on a gentle heat for 20 minutes, or until the oil separates and rises to the top of the sauce
3
Add the salt and more water, then stir in the crab pieces and cover the pan. Allow to simmer over gentle heat for a further 10 minutes, adding a little more water after 5 minutes
4
To serve, check the seasoning and garnish with the peppercorns and fresh coriander (if desired)
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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