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Crab peri peri

Gary Rhodes from Rhodes Across India
Goa's top chef Ananda Solomon cooks fresh crab and tomatoes with a piquant chilli sauce flecked with cumin and mustard seeds

Crab peri peri

Method

1. Soak the chillies in a little water for 10 minutes to soften them, then remove some of the seeds. Grind them to a paste using a pestle and mortar or small food processor with the garlic, garam masala, cumin seeds, ginger, tomatoes and vinegar. Season with salt.

2. Heat the oil in a large wok. Add the onions and cook until they soften. Add the pieces of crab and stir them into the onions. Continue frying until they start to change colour and the pulp starts to be released from the crab.

3. Stir 4-5 tablespoons of the spice paste into the pan, to coat the pieces of crab. Add 4 tablespoons of water, bring to the boil and cover with a lid. Steam for 5-7 minutes until the crab shells turn red and the flesh is tender.

4. Serve straight from the pan with 'crab crackers' to break open the shells. Ditch the cutlery for this dish - roll up your sleeves and dig in.

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Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
6 dried red Kashmiri Chillies, (if not Kashmiri then halve the quantity)
5 garlic cloves, chopped
1 tsp Garam masala
1 tsp Cumin seeds
4 cm Ginger, grated
5 Tomatoes, skins removed
150ml Cider vinegar, or Goan vinegar
2 tsp vegetable oil
2 small red onions, roughly chopped
2 medium crabs, ask the fishmonger to clean and chop into large chunks, with the shells on