Goan-style Crab Curry | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable, peanut or grapeseed oil
• 1 yellow onion, chopped fine
• 2 teaspoons peeled and finely chopped fresh ginger
• 2 teaspoons finely chopped garlic
• 1 teaspoon cayenne pepper, or to taste
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 2 cooked Dungeness crabs (about 4 pounds total), cut into segments and cleaned
• 1 1/3 cups water
• 1 tablespoon plus 1 teaspoon tamarind paste (see note)
• 2 14-ounce cans coconut milk
• Salt
• 1/2 bunch cilantro, chopped
• Fresh chiles (such as red serranos), sliced
• Hot cooked rice