Crab Claw Bangalore Phall Recipe

Ingredients:

• 16 Cooked crab claws
• 1 Cup of Curry Massalla Gravy-click for recipe
• Quarter of an onion finely chopped
• 2 Teaspoon Curry Powder
• 1 Teaspoon Chilli Powder
• 12 Finely Chopped Habanero/Scotch Bonnet Chillies
• 4 Cloves Crushed Garlic
• 2 inches Root Ginger grated
• 5 Tablespoons Vegetable Oil
• 4 Tablespoons roughly chopped coriander leaves
• 1 Tablespoon whole coriander leaves
• 1 teaspoon Garam Massalla

Cooking method for Crab Claw Bangalore Phall

Serves 2

• Buy a complete set of curry spices - click here

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the crab claws. Add half the Massalla Gravy and simmer for 5 minutes, stirring occasionally. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.