South African Indian Crab Curry

• 3 kg orange crabs cleaned and chopped
• 2 onion, chopped fine
• 3 tbsp ginger and garlic grated
• 1 curry leaves
• 5 green chillies
• 10 jam (rosa) tomatoes
• 4 tsp curry powder
• 1 tsp turmeric
• 2 tsp ground cumin
• 4 tbsp olive oil
• 2 tsp salt to start. add more after tasting
• 1 tsp brown sugar
• 1/4 cup tamarind water

1. In a large pot heat oil and brown onions.
2. Add green chillies, curry leaves, ginger and garlic
3. Place in all the crab lower to medium heat, replace the lid and simmer for 10 minutes.
4. Next add in all spices, mix and cook for a further 3-4 minutes.
5. Liquidise the tomatoes and and add to the pot.
6. Add salt to taste as well as brown sugar to cut acidity
7. Mix through, replace the lid and simmer for a further 10 minutes.
8. Next, remove the lid, increase the heat to remove excess water from the tomatoes and thicken the gravy.
9. Pour in the tamarind water and bring to the boil to finish.
10. Remove from heat and leave to stand.
11. The gravy will thicken on standing.
12. Serve hot with basmati rice!

onion, ginger, curry, green chillies, tomatoes, curry powder, turmeric, ground cumin, olive oil, salt, brown sugar, tamarind water

Taken from cookpad.com/us/recipes/354592-south-african-indian-crab-curry (may not work)