Sri Lankan crab curry | Sainsbury`s Magazine

Ingredients

• 760g frozen cooked crab claws, we used Taste the Difference
• 3 x 100g pots chilled white crab meat
• juice of 2 limes
• a handful of coriander, to serve
• basmati rice, to serve
• 2 green cardamom pods
• 3 tbsp sunflower oil
• 6 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp peeled, chopped root ginger
• 1 green bird eye chilli, finely chopped
• 1/3 small stick cinnamon, roughly crushed
• 2 cloves, roughly crushed
• 1 tsp turmeric powder
• 500g tomatoes, peeled and diced
• 10 dried curry leaves
• 500ml coconut cream
• 10 green cardamom pods
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin seeds
• 1/3 small stick cinnamon
• 2 cloves
• 2 dried whole bird eye chillies
• 1 tsp uncooked basmati rice
• ½ tsp ground fenugreek