Ingredients

The following ingredients have 4 Servings
  • 1 pound crabmeat
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 6 cloves
  • 8 cardamom pods, (or 1 teaspoon ground)
  • 1 tablespoon turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons fenugreek ((optional))
  • 1 tablespoon vegetable oil or clarified butter
  • 2 medium onions, (1 chopped fine and 1 sliced)
  • 2 garlic cloves, (minced)
  • 2-3 small fresh chiles, (such as serrano or Thai, chopped)
  • 2 tablespoons fresh ginger, (minced)
  • 1 14- ounce can of coconut milk
  • 1/4 cup grated coconut, (fresh, if possible)
  • 1 heaping tablespoon tamarind paste
  • Salt
  • 1/3 cup chopped cilantro

Instruction

  • Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.
  • Saute the chopped onion, the ginger, and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and cook for another 2 minutes, stirring occasionally.
  • Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.
  • Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.
  • Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed.
  • Mix in the crab and cook until just heated, maybe 2 to 3 minutes. Stir in the cilantro and serve over rice.