African Food: South African Indian Crab Curry
South African Indian Crab Curry Ingredients
| 1 |
2 onion, chopped fine. |
| 2 |
3 kg orange crabs cleaned and chopped. |
| 3 |
3 tbsp ginger and garlic grated. |
| 4 |
1 curry leaves. |
| 5 |
5 green chillies. |
| 6 |
10 jam (rosa) tomatoes. |
| 7 |
4 tsp curry powder. |
| 8 |
1 tsp turmeric. |
| 9 |
2 tsp ground cumin. |
| 10 |
4 tbsp olive oil. |
| 11 |
2 tsp salt to start. add more after tasting. |
| 12 |
1 tsp brown sugar. |
| 13 |
1/4 cup tamarind water. |
Cooking Instructions
| Step 1 |
In a large pot heat oil and brown onions.. |
| Step 2 |
Add green chillies, curry leaves, ginger and garlic. |
| Step 3 |
Place in all the crab lower to medium heat, replace the lid and simmer for 10 minutes.. |
| Step 4 |
Next add in all spices, mix and cook for a further 3-4 minutes.. |
| Step 5 |
Liquidise the tomatoes and and add to the pot. Add salt to taste as well as brown sugar to cut acidity. |
| Step 6 |
Mix through, replace the lid and simmer for a further 10 minutes.. |
| Step 7 |
Next, remove the lid, increase the heat to remove excess water from the tomatoes and thicken the gravy.. |
| Step 8 |
Pour in the tamarind water and bring to the boil to finish.. |
| Step 9 |
Remove from heat and leave to stand. The gravy will thicken on standing.. |
| Step 10 |
Serve hot with basmati rice!. |