South Indian Crab Curry

• 2 tbsp oil
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 10 – 12 curry leaves
• 1 tsp cumin seeds
• 4 cm piece fresh ginger, finely sliced
• 2 large cloves garlic, peeled and finely sliced
• 1 medium white onion, peeled and finely sliced
• 3 fresh red chillies, finely sliced
• 2 tomatoes, chopped into small dices
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 250g brown crabmeat
• 400ml coconut milk
• 1 lemon
• 400g white crabmeat,
• 4/5 crab claws
• large handful fresh coriander, chopped
• sea salt to taste

Method

1. Heat 2 tbsp of oil in a large pan and add 1 tsp of each fennel seeds, mustard seeds and cumin seeds as well as 10-12 curry leaves.
2. Stir in 1 sliced onion, slices from 4 cm chunk of ginger, 2 large garlic cloves, and 3 fresh chopped chillies. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add 2 chopped fresh tomatoes and sauté until they soften.
3. Add the 1 tsp turmeric and pour in 400 ml coconut milk with a little water and let it heat through.
4. Stir in 250g brown crabmeat and let it simmer away for 8 minutes until it’s nice and thick.
5. Then add 400g white crabmeat and 4-5 whole claws and cook for another 5 minutes.
6. Sqeeze in the juice of 1 lemon and taste.
7. Season carefully with salt
8. Sprinkle with the coriander leaves and serve with some plain rice.