South African Indian Crab Curry
South African Indian Crab Curry

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, south african indian crab curry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Put the crab back in crab curry with this Indian recipe that makes the crab the focus, served with boiled rice or jeera rice. Crab curry is best eaten with your fingers. The curry can get quite hot; to reduce the spice don't add all of the red chile peppers. To lighten the dish, reduce the amount of water.

South African Indian Crab Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. South African Indian Crab Curry is something that I have loved my entire life.

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

The ingredients needed to make South African Indian Crab Curry:
  1. Make ready 2 onion, chopped fine
  2. Take 3 kg orange crabs cleaned and chopped
  3. Make ready 3 tbsp ginger and garlic grated
  4. Take 1 curry leaves
  5. Get 5 green chillies
  6. Make ready 10 jam (rosa) tomatoes
  7. Prepare 4 tsp curry powder
  8. Make ready 1 tsp turmeric
  9. Take 2 tsp ground cumin
  10. Prepare 4 tbsp olive oil
  11. Take 2 tsp salt to start. add more after tasting
  12. Prepare 1 tsp brown sugar
  13. Take 1/4 cup tamarind water

Great recipe for South African Indian Crab Curry. I got given this recipe by my best friend's mum. My mum and I added a personal touch so it's a very special recipe to. Very popular dish from south India Karavali crab curry.

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!

My mum and I added a personal touch so it's a very special recipe to. Very popular dish from south India Karavali crab curry. Cooked in Goan, indian style The Singapore cuisine - curry chilli crabs with mussels and clams. A photo taken on a dish spread of curry chilli crabs with mussels and clams served on a dining Prawn curry. Established Indian immigrants from South Asia were moving on to other occupations; there were difficulties in training Europeans to cook curry; and Continental and British recipes have also evolved alongside Indian South African curries.

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