Chettinad Crab Masala
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Ingredients
- 400 g brown crab meat
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 10 g fresh ginger
- 4 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 13.4 g
- Carbohydrate
- 8.4 g
- of which sugars
- 4 g
- Fat
- 20 g
- of which saturates
- 7.6 g
- Fibre
- 1.8 g
- Salt
- 2.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the black peppercorns and fennel seeds for 1 minute, then grind coarsely.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the ground pepper-fennel mix and ground turmeric.
- 4
Add the chopped tomatoes and cook for 6 minutes until thick.
- 5
Add the crab meat and simmer gently for 4-5 minutes until heated through.
- 6
Serve hot with rice.
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