Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Crab Bhuna

Ready in under half an hour, this easy recipe from Nadiya's Simple Spices pairs green beans, red peppers and shredded crab meat with fragrant turmeric and curry powder for a quick, but flavour-packed dish.

From the book

Introduction

I didn’t grow up eating crab – some people do, others don’t – but I absolutely love the sweetness, which you can’t really get from any other seafood. This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.

Read more Read less

Ingredients

oil, for frying
4 cloves of garlic, crushed
2 red onions, finely diced
2 red peppers, finely diced
3 mild red chillies, finely diced
1½ tsp salt
½ tsp ground turmeric
3 tsp curry powder
180g green beans, finely sliced
3 x 145g tins of shredded crab meat in brine, drained
To serve:
large handful of chopped fresh coriander

Don't miss our spring eBook sale!

Method

Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden.

Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left.

Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes.

Take off the heat, add the chopped coriander and mix through to serve.

+ If you have any leftovers, you can cool them down, add mayonnaise and mix together. This makes an excellent sandwich filler.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s Simple Spices

Close menu