Crab Claw Curry
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Ingredients
- 2kg crab claws
- 1 large onion finely chopped
- 1 tin chopped tomatoes
- 1 tsp cumin seeds
- 2tsp ground cumin
- 2 tsp ground dhanyia
- 2tsp curry powder (choose strength according to taste)
- 1 tsp gram masala
- 2 chopped cloves garlic
- Small piece finely chopped fresh ginger
- Salt to taste
- Vegetable oil
Method
- STEP 1Break and remove some of the shell around the claws to allow ease of access to crab meat.
- STEP 2Heat 2 tbsp oil in a large pan (n.b. claws will scratch non stick pans, I use large stainless steel paella pan)
- STEP 3Add cumin seeds and stir in chopped onions , cook until onions are soft and begin to brown
- STEP 4Add garlic, ginger, salt and all spices, fry gently for about 5 mins.
- STEP 5Add chopped tinned tomatoes and simmer for 10 minutes
- STEP 6Add crab claws ensuring all claws are covered in curry sauce, if necessary add enough boiling water to cover
- STEP 7Bring to boil cover and simmer for 15 minutes or until sauce thickens
- STEP 8Serve with naan breads or chappati. If you wish you can also serve with plain boiled rice
