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Ingredients
Serves 2
- 16 Cooked crab claws
- 1 Cup of Curry Massalla Gravy
- Quarter of an onion finely chopped
- 2 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 12 Finely Chopped Habanero/Scotch Bonnet Chillies
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 teaspoon Garam Massalla
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Method
| Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the crab claws. Add half the Massalla Gravy and simmer for 5 minutes, stirring occasionally. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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