The people of Myanmar love crabs, and take full advantage of it when it is in season. Crabs are prepared in different ways and enjoyed by all. This crab curry has Indian influences and uses garam masala to add a touch of spice to the dish.
1.35kg(3lb) live crab
4 dried chilies, soaked to soften
3 Tbsp chopped onion
2 garlic cloves, peeled
2 Tbsp cooking oil
1 tsp fish sauce
¼ tsp ground turmeric
2 Tbsp tamarind liquids*
1 tsp garam masala*
250ml (8floz/1 cup) water
Bring a pot of water to boil
Add the crabs
Drain then clean and cut intosmall sizes
Place the chilies, onion and garlic in a blender process into a paste
Heat oil in a large pan over medium heat
Add the chili paste and stir fry for a few minutes until
Add the turmeric and fry for another minute
Add the crabs and fish sauce
Stir fry to cot the crabs with the chili paste
Cover the pan and cook over medium heat for 5 minutes
Add the tamarind liquid, garam masala and water
Bring to a boil, then lower the heat and simmer for 10 minutes
The crabs will turn red when they are cooked
Serve hot with rice and other dishes.
1-2 Tbsp tamarind pulp
125ml (4floz/1/2 cup) water
Soak the tamarind in water for about 5 minutes. Squeeze the pulp and mix it into the water. Strain the liquid.
This aromatic spice originates from India. It includes cloves, cinnamon, black pepper, cardamom pods, cumin seeds and bay leaves. The spices are roasted before they are ground to enhance their flavor and aroma. Garam masala is available in packets in most super markets.