Crab masala

4
40 minutes

Ingredients

Crab masala

  • 800g of blue swimmer crab, fresh or frozen, cut into pieces
  • 2 cinnamon sticks, approximately 3cm long
  • 4 cloves
  • 4 cardamom pods
  • 4 bay leaves
  • 3 medium onions, chopped
  • 1 tbsp of ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp of ground coriander
  • 2 tbsp of cumin powder
  • 4 tomatoes, chopped
  • 3 tbsp of vegetable oil
  • salt
  • water

To garnish

  • 1 tbsp of peppercorns, freshly ground
  • green peppercorns, fresh
  • pink peppercorns
  • fresh coriander, optional

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
  • 3 tbsp of vegetable oil
  • 2 cinnamon sticks, approximately 3cm long
  • 4 cloves
  • 4 cardamom pods
  • 4 bay leaves
  • 3 medium onions, chopped
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
  • 1 tbsp of ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp of ground coriander
  • 2 tbsp of cumin powder
  • 4 tomatoes, chopped
  • water
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
  • salt
  • water
  • 800g of blue swimmer crab, fresh or frozen, cut into pieces
4
To serve, check the seasoning and garnish with the peppercorns and fresh coriander (if desired)
  • 1 tbsp of peppercorns, freshly ground
  • green peppercorns, fresh
  • pink peppercorns
  • fresh coriander, optional