South African Indian Crab Curry
South African Indian Crab Curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, south african indian crab curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

South African Indian Crab Curry is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. South African Indian Crab Curry is something which I have loved my whole life.

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

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