Crab bhuna
I didn’t grow up eating crab – some people do, others don’t – but I absolutely love the sweetness, which you can’t really get from any other seafood. This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.
Ingredients
- oil, for frying
- 4 garlic cloves, crushed
- 1 red onions, finely chopped
- 2 red peppers, finely chopped
- 3 mild red chillies, finely chopped
- 1½ tsp salt
- ½ tsp ground turmeric
- 3 tsp curry powder
- 180g/6oz green beans, finely sliced
- 3 x 145g tins shredded crab meat in brine, drained
To serve
- large handful chopped fresh coriander
Method
Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder.
Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat.
A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes.
Take off the heat, add the chopped coriander and mix through to serve.
