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How To Make Crab Masala

How To Make Crab Masala

Crab Masala Recipe. Alfred Prasad, Head chef at London's Michelin- starred Tamarind, shows how to make the perfect Crab Masala. A dish to certainly saviour. Enjoy our Crab Masala recipe.

Step 1: You will need

  • 2 chopping boards
  • knife
  • large saucepan
  • large spoon
  • teaspoon
  • tablespoon

Step 2: Onions

Finely slice 2 medium sized onions.

Step 3: Fry

Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, and a sprinkling of cloves. Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.

Step 4: Chop tomatoes

Chop 3 tomatoes into small pieces.

Step 5: Add ingredients

Now add 1 tablespoon and a half of ginger-garlic paste and stir well.

Then add 1 teaspoon of turmeric,

1 teaspoon of red chilli,

1 and a half large teaspoons of coriander,

and 3 large teaspoons of cumin powder.

Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan.

Step 6: Add tomatoes

Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes.

Step 7: Water

Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water.

Step 8: Tomato paste

Add a teaspoon of tomato paste to add some colour to the sauce. Stir for a further 2 minutes

Step 9: Salt

Add half a teaspoon of salt and continue to stir

Step 10: Crab

Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes.

Step 11: More water

Add a little water after about 5 minutes

Step 12: Coriander garnish

Chop up some coriander as a garnish.

Step 13: HANDY HINT

Wash the coriander after you've chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. The freshest leaves will float to the top. Remove these from the bowl and leave to drain.

Step 14: Serve

Then garnish the crab masala with a sprinkle of coriander, and serve.