soft-shell crab masala
Dishoom, p. 202–203
Soft-shell crabs are not native to Bombay; this dish is Naved’s invention. If you can’t find them, the recipe works well with white crab meat, mussels, clams or large tiger prawns – skip the deep-frying and simply heat these in the cooked masala. You can serve the dish with rice or bread, if you prefer (see note). A buttery malabar paratha (page 372) will do very nicely.
Ingredients
- For the marinade
- Garlic paste
- Ginger paste
- Lime juice
- Fine sea salt
- Ground turmeric
- For the crab masala
- Soft-shell crabs
- Vegetable oil
- Spanish white onions
- Fresh curry leaves
- Garlic
- Fresh root ginger
- Deggi mirch chilli powder
- Ground coriander
- Tomatoes
- Vegetable oil for deep-frying
- Green chillies
- Coconut milk
- Tamarind chutney
- Garam masala
- To serve
- Coriander leaves
- Ginger matchsticks
- Lime wedges
Capture the full recipe from the book
Open Dishoom at page 202–203 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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