Crab and crayfish curry pitas
How to make crab and crayfish curry pitas
- 6-8 large ripe tomatoes (jam tomatoes)
- 4-6 crayfish tails
- 30ml tamarind
- 125ml boiling water
- 100ml sunflower oil
- 2 onions, finely chopped
- 7.5ml coarse salt
- 6 lime leaves
- 2 sprigs curry leaves
- 30ml crushed garlic
- 30ml-45ml red chilli powder
- 10ml ground cumin
- 10ml ground coriander
- 5ml garam masala
- 2.5ml turmeric powder
- 1kg crab sections (deep-sea variety)
- 15ml magic masala
- Handful fresh coriander
- Curry leaves to garnish
- Black pepper, to serve
- 12 ready-made pita breads, halved
Cut a cross into the base of each tomato. Place tomatoes in a large bowl and cover with boiling water. Leave for five minutes.
Remove tomatoes from water and plunge them into iced water for a minute. Remove skins and chop.
Shell the crayfish tails and remove the vein. Cut into three to four medium-sized pieces.
Soak tamarind in boiling water and leave for five minutes. Stir tamarind water. Use your fingertips to ensure pips are removed from tamarind. Strain mixture and discard pips.
Heat oil in a large pot. Add chopped onions and saute. Add salt, lime and curry leaves. When the onions turn a light, golden brown, stir in the crushed garlic and saute for five seconds.
Add the red chilli powder and stir for three to four seconds. Add the chopped tomatoes and saute for a minute.
Add ground cumin, ground coriander, garam masala and turmeric. Cook until the tomatoes soften and the mixture looks like a thick paste. Pour in the tamarind water and simmer for a minute.
Add the crab sections and simmer for three to four minutes. Then add the crayfish tails and magic masala.
Simmer for a further three to four minutes until the crab and crayfish are cooked through.
Garnish with fresh coriander, curry leaves and a sprinkling of freshly ground black pepper. Serve with warm pita breads.
TIME: 40 minutes