Crab Claw Bangalore Phall

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Ingredients

Serves 2

16 Cooked crab claws
1 Cup of Curry Massalla Gravy
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
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

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.

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