South African Indian Crab Curry
South African Indian Crab Curry

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, south african indian crab curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

South African Indian Crab Curry is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. South African Indian Crab Curry is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook south african indian crab curry using 13 ingredients and 10 steps. Here is how you can achieve it.

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

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