The natural sweetness of crab and onion is complemented by the sour tang of tamarind and the aroma of garam masap.
Ingredients
- 3 lbs (11/3 kgs) whole live crabs
- 4 cups (1 liter) water for boiling the crabs
- 4 dried red chilies, soaked
- 3 tablespoons chopped onion
- 2 whole cloves garlic
- 2 tablespoons oil
- ΒΌ teaspoon ground turmeric
- 1 tablespoon fish sauce
- 2 teaspoons tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice
- 1 teaspoon garam masala
- 1 cup (250 ml) water
How to Make It
- Plunge the live crabs into about Plunge the live crabs into about 4 cups (1 liter) of boiling water for 3 minutes, then drain. Clean the crabs and discard the spongy grey matter. Use a cleaver to chop the crabs into large pieces; smash the claws lightly with the side of a cleaver to allow the flavors to penetrate.
- Drain the chilies and transfer to a blender, add the onion and garlic and blend to a paste. Heat the oil in a pan, stir-fry the chili paste for 4 minutes till fragrant. Stir in the turmeric and fry for 1 minute. Add the crabs and fish sauce and mix thoroughly. Cover and cook over a medium heat for 5 minutes, stirring occasionally. Add the tamarind juice, garam masala, and water to the crabs, bring to a boil and simmer for 10 minutes.