Soft-Shell Crab Masala

Name: Soft-Shell Crab Masala
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp deggi mirch chilli powder; 10 g ginger paste; 20 ml lime juice; 6 soft-shell crabs; 25 g fresh root ginger, chopped; 170 ml vegetable oil; ¼ tsp ground turmeric; 12 g garlic paste; ½ tsp fine sea salt; 500 g Spanish white onions, finely diced; 250 g tomatoes, chopped; 1 tsp fine sea salt; 1–2 green chillies, sliced into strips; Vegetable oil for deep-frying; 10 g tamarind chutney; 150 ml coconut milk; 1 tsp garam masala; 40 ml lime juice; Ginger matchsticks; Coriander leaves; Lime wedges; ½ tsp ground turmeric; 1 tsp ground coriander; 25 g garlic (6–7 cloves), chopped; 12 fresh curry leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Soft-shell crabs are not native to Bombay; this dish is Naved’s invention. If you can’t find them, the recipe works well with white crab meat, mussels, clams or large tiger prawns – skip the deep-frying and simply heat these in the cooked masala.

You can serve the dish with rice or bread, if you prefer (see note). A buttery malabar paratha will do very nicely.