South-Indian Style Crab Curry - Sarah Graham Food

Ingredients

• 1.4 kg crab pieces (frozen is fine, they’re almost impossible to find fresh)
• 3 Tbsp sunflower oil
• 1 tsp fenugreek seeds
• 2 cinnamon sticks
• 150g onions, sliced finely
• 2 green chillis, slit lengthwise
• 8 medium cloves garlic, sliced into eighths
• 2 tsp ginger & garlic paste
• ½ tsp turmeric
• 4 tsp medium-hot masala/curry powder
• 2 x 410g chopped fresh or canned tomato, blended till smooth
• 2 tsp palm or brown sugar
• 125ml water
• 3 Tbsp tamarind, soaked in 60ml hot water or 2 T tamarind paste
• 200ml coconut milk (optional)
• 12 curry leaves
• Salt, to taste
• Juice ½ a small lime
• Fresh coriander to serve