Crab Curry

700g of crabs cleaned and thoroughly washed and prepared as you would for curry. Remove the joints between the limbs so that the flavour is more intense.

1 medium chopped white onion sliced

4 cloves minced garlic

1 tbs Kashmiri curry powder 1 tbs red chilli powder

1 tsp dhania jeera powder 6 medium tomatoes finely chopped

100g canned tomatoes chopped 3 green Thai chillies

2 sprigs of curry leaves 180ml light olive or unflavoured organic coconut oil

1 tbs tamarind stones removed and diluted in ½ cup of water 1 tsp of palm sugar or brown sugar to balance the flavour A handful of coriander leaves for garnish – optional, you may use any garnish of your choice… I use edible vanilla sorbet flowers.

Salt for seasoning

In a heavy based pan pour in the oil and heat to a high temperature.

Pour in the crabs and stir until the shells become an intense pink.

Remove the crab with a slotted spoon and set aside.

Reduce the heat, add the onion and when golden brown then add the ginger, garlic and chillies and stir.

Add the curry leaves, curry powders and then add the crabs to the pot, stirring frequently.

Then add the chopped tomatoes and allow to soften. Pour in the tamarind water with the canned tomatoes and allow to simmer on gentle heat and when the gravy thickens you may add the sugar. Season with salt and garnish with coriander.