1/4 – 1/2 cup oil
1 tsp fennel seeds
10 curry leaves
2 tsp mustard seeds
1 tsp cumin seeds
2 tablespoon crushed ginger and garlic
1 large onion, finely chopped
5-10 green chillies (as per your preference)
1 teaspoon turmeric
3 tbs kashmiri masala (add more if you like)
1 can chopped tomatoes
1 can tomato purée
3 kg crab (after cleaning)
2 tbs tamarind paste dissolved in 1 cup of water
Heat oil in a large pot and add the roasted and ground fennel seeds, mustard seed, cumin. Add ginger, garlic, onion and chilli.
Fry on a medium heat until the onions are soft.
Add the turmeric and masala and cook on low for a few minutes.
Add the crab, mix well and fry for a few minutes in the oil and masala mix.
Add the tomatoes and puree and allow the mixture to cook into a thick sauce, +- 10 minutes.
Then add the tamarind and simmer for +- 15 minutes.
Add water during cooking to suit the consistency you prefer.
Season to taste.
Prepared, tried and tested by: Irene Dasari
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