Recipe for Fiery Crab Curry

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Yield:

Ingredients:

Amount	Ingredient
1/2 kg	flower crabs, remove shells and cut into halves
6 x	ladys fingers
250 gm	brinjal, remove skin and cut into wedges
2 x	tomatoes, quarter
1/4 tsp	mustard seeds (biji sawi)
2 x	cm piece ginger, chop
1 x	onion, chop
2 clv	garlic, chop
	----------------- Combine into a paste with 7 to 8 tbsp water: ----------------
4 tbl	curry powder and 1 tsp chilli paste
1/2 x	a coconut, grated and squeezed with 400ml water to obtain coconut milk
25 gm	tamarind mixed with 200ml water, squeeze for juice and strain
2 x	sprg curry leaves
4 tbl	oil
	Seasoning
1/2 tsp	salt, or to taste
1/2 tsp	sugar

Instructions:

Instructions: Method
DEEP fry crabs till half cooked. Set aside.

Heat oil in a deep saucepot. Fry the mustard seeds, onions, garlic, ginger and curry leaves till fragrant. Add curry paste and continue to fry till the oil separates.

Add coconut milk and bring to a low boil. Put in all the vegetables and crab. Simmer for eight to 10 minutes.

Add tamarind juice and seasoning. Simmer for a further five to six minutes. Dish out and serve immediately.

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