Ingredients

• 1 kg - crab
• 2 cups - thick coconut milk
• 2 cups - thin coconut milk
• 50 g - tamarind
• 1.5 cups - Lukewarm water
• 2 to 3 tbsp - oil
• 2 to 3 - onions, chopped
• 2 tbsp - ginger, chopped
• 5 - garlic cloves, chopped
• 10 - curry leaves
• 100 g - pandan leaf
• 1 cinnamon stick
• 1 tbsp - fenugreek seeds
• 50 g - chilli powder
• 50 g - turmeric powder
• 50 g - coriander powder
• 100 g - drumstick leaves
• 2 tbsp - garam masala
• salt to taste

How to Make Crab Curry

• Remove large shell of crab and discard fibrous tissue, which is mostly found under the shell.
• Divide each crab into two.
• To make thick coconut milk:
• Scrape or grate the coconut pulp.
• Place in a strainer and press to extract the coconut milk - this is thick coconut milk.
• To make thin coconut milk:
• Place the coconut pulp in a blender, add 1/3 cup water to it and blend.
• Then place in a strainer and press to extract again - this is thin coconut milk.
• To make tamarind water:
• Soak 50 g tamarind in 1.5 cups of lukewarm water for 30 minutes and force through a strainer.
• Discard the residue.
• To make the sauce:
• Saute onion in a hot casserole.
• Add ginger, garlic and curry leaves, pandan leaf, cinnamon stick and fenugreek seeds. Saute until the spices crackle and are light brown.
• Then add chilli, turmeric and coriander powders.
• Saute for 2-3 minutes.
• Add thin coconut milk, stir well and let bubble in the pan.
• Add crab and let it simmer. Add thick coconut milk, salt, tamarind paste, drumstick leaves and roasted curry powder.
• Cook on gentle heat for another 10 minutes.
• Serve with steamed rice.