Crab Curry

• oil85ml ml
• fenugreek seeds1 tsp tsp
• mustard seeds↗1 tsp tsp
• garlic cloves↗2

  chopped

• green chilies↗2-3

  chopped

• ginger↗1 thumb-sized piece

  grated

• curry leaves10
• onions2

  sliced

• chili powder↗2 tsp tsp
• turmeric↗1 ½ tsp tsp
• fish stock↗300ml ml
• coconut milk (powder)1½ tbsp tbsp
• water with tamarind pulp2 tbsp tbsp
• tomatoes↗2

  cut into large pieces

• fresh moringa leaves↗10g g

  (optional)

• біле крабове м'ясо↗500g

  (використовуйте готове або відберіть власне)

• коричневе крабове м'ясо↗20g

  (використовуйте готове або відберіть власне)

• відварений рис

  для подачі

• заморожений або свіжий тертий кокос115g
• насіння куміну↗1 tbsp
• перець горошком↗1 tbsp

Step-by-step instructions

1. 1

   First make the paste. Dry‑toast the coconut, cumin seeds and peppercorns until golden, then grind them with a mortar or blend in a processor into a smooth paste.

2. 2

   Heat the oil in a pot, add the fenugreek seeds and mustard seeds and cook until they start to pop. Add garlic, green chilies, ginger, curry leaves and onion, sauté until golden, then add chili powder, turmeric and the coconut paste. Cook 10‑15 minutes, watching that the mixture does not stick — add a little water if needed. Add the fish stock and reduce the heat until the mixture thickens slightly.

3. 3

   Add the coconut milk (powder), tamarind pulp and tomatoes, stir in the moringa leaves if using. Season with salt and cook 10 minutes. Check the taste, then add the mixed crab meat and warm through, stirring gently. Serve with rice.