For the art masala mix:
Nadiya Hussain’s crab bhuna recipe “I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “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.”
28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin
38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder
Method:
1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds.They need the seeds to get them moving enough to crush to a powder.Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir.Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base.Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan.Take off the heat and stir in the spinach until just wilted.
Crab bhuna
Ingredients: (Serves 4)
oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½tsps salt ½tsp ground turmeric 3tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained large handful of chopped fresh coriander
Method:
1. 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. 2. 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. 3. 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.
4. Take off the heat, add the chopped coriander and mix through to serve.
Nadiya’s Simple Spices by Nadiya Hussain is published by Penguin Michael Joseph, priced £26. Photography by Chris Terry.Available now.
5. Serve the curry immediately with the coriander and spring onion sprinkled over.
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