Seafood Recipes - Coromandel-style crab Curry

Ingredients

• 1 coconut, grated (shredded)

• 30 ml/2 tbsp coriander (cilantro) seeds

• 75m1/5 tbsp coconut milk

• 150 ml/1/4 pt/2/3 cup water

• 45 ml/3 tbsp oil

• 15ml/1 tbsp black mustard seeds

• 2 dried red chilies

• 2.5ml/1/2 tsp black peppercorns

• 5 cloves garlic, crushed

• 2.5cm/1 in ginger root, finely chopped

• 1 onion, finely chopped

• 5ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground cumin

• 5ml/1 tsp ground turmeric

• 15 ml/1 tbsp chili powder

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1.5 kg/3 lb crab meat

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Method:

1. Puree the coconut, coriander seeds, coconut milk and water to a paste in a blender or food processor, adding a little more water if necessary. Strain through muslin (cheesecloth); there should be about 300ml/1/2 pt/ 1 1/4 cups of milk.

2. Blend the puree again with a further 100ml/4fl oz/1/2 cup of water and strain again to give 600ml/1 pt/2 1/2 cups in total.

3. Heat the oil and fry the mustard seeds and chilies until the seeds start crackling. Add the peppercorns, garlic and ginger and fry for 1 minute. Add the onion and fry until browned. Add the coriander, cumin, salt, turmeric and chili powder and cook for 3 minutes.

4. Add the coconut milk and bring to the boil. Mix in half the coriander and the crab meat. Simmer for 5 minutes until the crab meat is cooked.

5. Garnish with the remaining coriander and serve hot with plain rice, vegetables and papadums.