Crab Curry

Method

Kill the crabs humanely and clean thoroughly, then cut into pieces. Dry roast coriander seeds, cumin seeds and fenugreek seeds until fragrant, then grind into a fine powder. Blend onions, garlic, ginger and red chillies into a smooth paste. Heat coconut oil in a large pan and add curry leaves, then fry the crab pieces for 2-3 minutes until they change colour. Add the spice paste and the ground roasted spices, frying for 3-4 minutes whilst stirring until the raw smell disappears. Pour in the coconut milk, water, tamarind paste and turmeric powder, bringing to a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the crab is cooked through and the curry has reduced slightly, seasoning with salt to taste. The sauce should be rich, creamy and well-balanced between the coconut, heat and tamarind.