Soft-Shell Crab Masala

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.