Crab Curry from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala

Ingredients

• 1 tsp oil
• 1½ cup coconut, desiccated or fresh
• 1 cup water
• 1 tbsp peanut butter
• ½ tsp sugar
• ½ cup fresh tomato puree
• ½ tsp tamarind or kokum paste
• 3 tbsp coriander powder
• 1½ tbsp cumin powder
• 1½ tsp salt
• ¾ tsp turmeric
• 9 large flat dry red chillies
• 450 gm / 1 lb prawn with shell on
• 4 slit fresh green and red chillies
• 1½ whole pods fresh garlic, peeled
• 2 kg/4.4 lb fresh crab, cleaned and cut into 4 pieces each
• 450 gm / 1 lb piece of fish with bone and skin
• 2 cups coconut milk
• Juice of 1 lemon
• ½ cup vinegar
• 1 cup coconut water