- 500 g (1 lb) crabs, cleaned, quartered and slightly smashed
- 2 ripe tomatoes, blended (to yield ½ cup)
- 1 teaspoon tomato puree
- 5 cloves garlic, pounded
- 150 g (½ cup) tamarind pulp mixed with 500 ml (2 cups) water, mashed and strained to obtain juice
- 1 litre (4 cups) water
- 1 teaspoon turmeric powder
- 1½ teaspoons black peppercorns, crushed
- 1 teaspoon cumin powder
- 25 g (½ cup) chopped coriander leaves
- 1½ teaspoons salt
Spice Mix
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek
- ½ teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies, cut into lengths
1 Place all the ingredients, except the Spice Mix, into a medium saucepan, bring to a boil over high heat and simmer for 15 minutes.
2 Meanwhile, prepare the Spice Mix in a separate pan by adding all the ingredients and stir-frying gently until aromatic.
3 Transfer the spices to the soup and cook for a further 2 minutes before removing from the heat.
Serves 4-6
Preparation time: 25 mins
Cooking time: 20 mins
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