Gongura crab curry soured with tangy gongura leaves: crab cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 37 minutes.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the gongura leaves.
4
Add a splash of water, bring to a simmer, then slide in the crab and cook gently just until done, 5–8 minutes; don't overcook.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the gongura leaves.
Add a splash of water, bring to a simmer, then slide in the crab and cook gently just until done, 5–8 minutes; don't overcook.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
