Crab Curry

2.5kg large Mozambican crab ½ cup oil

1 tsp roasted jeera seeds

1 tsp crushed methi seeds

1 tsp mustard seeds

2 large onions sliced

2 tsp crushed ginger garlic 2 cloves garlic chopped finely 1 stem curry leaves

4 green chillies

1 tsp turmeric powder

3 tbs Kashmiri hot masala 3 tbs Kashmiri chilli powder 3 ripe tomatoes blanched and grated

1 tin tomato purée 2 tsp tamarind soaked in a cup of boiling water

Salt to taste Coriander

Heat oil and add jeera, methi and mustard seeds together with sliced onion and allow to fry until onions are translucent.

Add the ginger garlic, finely chopped garlic, green chillies and curry leaves.

Then add crab pieces and cook on low heat for 15 minutes. Add turmeric powder, masala, chilli powder and salt to taste. Allow to cook for a further 10 minutes.

Pour in grated tomatoes and cook until tomatoes soften, then add a tin of tomato purée and cook for 10 minutes.

Add 3 cups of water and cook on high heat for 30-35 minutes until a thick gravy forms.

Lower heat and add the tamarind and cook for a further 10 minutes.

Garnish with chopped coriander.