You need three to four pairs for this dish. If using frozen crab meat, let it thaw in the fridge. Cut the long beans into 1cm (7/16in) pieces. Cut the chillies in half lengthwise, then scrape out ...

An impressive crab curry that is full of flavour and perfect ... if you have whole crabs then prepare the crabs and remove the meat. Heat the oil in a very large flameproof casserole dish or ...

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 ...

Cook for a minute and add lemon juice. Cover and cook for 2 more minutes. 4. Add the rest of the butter and pepper and keep cooking the crabs covered till done. The crab meat should cook in about ...

Slice fresh coconut finely and dry it in a salamander heater. 4. Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka) 5. Toss dried coconut ...

Transfer the crab cakes to plates. 4. In a medium bowl, whisk the remaining 2 tablespoons of oil with the 1/2 teaspoon of curry paste and the vinegar and season with salt and pepper. Add the apple ...