Ganan Hin

Description
Ganan Hin (Burmese Crab curry) can be prepared way ahead of time and served later by reheating.

Ingredients

 * 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
 * 1/4 teaspoon turmeric powder
 * 3 tablespoons oil
 * 1 cup water

Directions
[Note: 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.]

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 chili, 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. Serves 4 people.