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Ganan Hin (Burmese crab curry) can be prepared way ahead of time and served later by reheating.
Garam masala is a blend of strongly aromatic spices from India used to add flavor and fragrance to meat dishes. The powdered form may be bought from stores specializing in spices.
- Serves 4 people.
- 4 whole live crabs, medium size
- 4 cups water (for soaking crabs)
- 1 teaspoon garam masala
- 1 teaspoon fish sauce
- 2 teaspoons tamarind pulp soaked in a little water
- 5 dried red chili, medium size, soaked in water
- 4 tablespoons onion, chopped
- 2 cloves garlic
- ¼ teaspoon turmeric powder
- 3 tablespoons oil
- 1 cup water
- Boil water in a saucepan.
- Put live crabs in boiling water and let crabs remain in saucepan for 3–4 minutes.
- Discard unwanted matter off the crabs.
- Cut crabs in halves or quarters.
- Smash claws slightly so as to allow flavors to penetrate.
- In a blender, process chile, onions and garlic to a paste.
- Heat oil in a wok and saute the paste for 4 minutes.
- Add and stir in turmeric powder and saute for another minute.
- Add crabs and fish sauce. Mix well.
- Cover and cook over medium heat for 4–5 minutes.
- Drain tamarind pulp soaked in water and pour the juice into the saucepan.
- Add water and garam masala.
- Bring to boil then simmer for 10 minutes over moderately low heat.