KARI BIRJUBGAN NANAS(PINEAPPLE CRAB CURRY)
Recipe since 1970's
INGREDIENTS:
-3 pieces (or 600gms) Flower Crabs (Birjungan) – cleaned, cut bodies into halves & drained, removed & discard body’s shell
-1 cup of sliced Ripe Morris Pineapple-cut length wise
-3 tbsps meat curry powder-add a little water to form paste
-1 tbsp Tomato puree (paste)
-1 cup thick coconut milk
-1 stalk curry leaves
-1 cup of tamarind juice from ½ tbsp of tamarind paste with 1 cup of water
- (or 1 lime juice)
-1 large onion-slice
-1 tsp of bengali five spice (albar campur)
-1 pot water (500ml or 3 cups of water)
-1 piece tomatoes-cut in wedges
-1 green chilli-cut in long strips
-1 tbsp sugar
-Salt to taste
PASTE*Ingredients to be pounded or blended together:
-5 shallots
-3 clove of garlic
-2½ cm ginger
Prepare Dish:
-Heat 3 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add curry leaves & five spice
-Add paste & fry till fragrant
-Add tomato puree & fry until oil splits
-Add crab pieces & coconut milk mix with water
-Cover pot & let it boil
-When crab started to change color to red add tamarind juice, pineapples, salt & sugar & lets curry thickens
-Remove from heat
Serving:
-Serve Hot Pineapple Crab Curry with White Rice or French loaf and garnish with green chillies.
Wish you the best of good luck for trying DIY cooking………….
