recipe 10

Burmese Crab Curry

Prep

15 min

Cook

30 min

Rating

[Total: 8    Average: 3.8/5]

recipe 10

The natural sweetness of the crab and onion is complemented by the sour tang of tamarind and the aroma of garam masala (Garam masala is a blend of ground spices common in North India, South India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings)

Ingredients

  • 3 ‏lbs (1 1/3 kgs) whole live crabs
  • 4 ‏cups (1 liter) water for boiling the crabs
  • 4 ‏dried red chilies, soaked
  • 3 ‏tablespoons chopped onion
  • 2 ‏whole cloves garlic
  • 2 ‏tablespoons oil
  • 1/4 ‏teaspoon ground tumeric
  • 1 ‏tablespoon fish sauce
  • 2 ‏teaspoons tamarind pulp soaked in 2 tablespoons water, mashed and stained to obtain the juice
  • 1 ‏teaspoon garam masala
  • 1 ‏cup (250 ml) water

Instructions

Plunge the live crabs into about 4 cups ( 1 liter) of boiling water for 3 minutes, then drain. Clean the crabs and discard the spongy grey matter. Use a cleaver to chop the crabs into large pieces;smash the claws lightly with the side of a cleaver to allow the flavors to penetrate.

Drain the chilies and tranfer to a blender, add the onion and garlic and blend to paste. Heat the oil in a pan, stir-fry the chili paste for 4 minutes till fragrance. Stir in turmeric and fry for 1 minutes. Add the crabs and fish sauce and mix thoroughly. Cover and cook over a medium heat for 5 minutes , stirring occacionally. Add the tamarind juice, garam masala, and water to the crabs, bring to a boil and simmer for 10 minutes.

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