CRAB CURRY (GA NAN HINN)

Content Writer: 
By Mohana Gill
|kitchen confidential
Image: 
Sep 2016

Serves 4-6

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.

INGREDIENTS

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

METHOD

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

fragrant

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.

*Tamarind liquid

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.

Garam masala

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.

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