Indian Spicy Crab Curry

Ingredients

• 250g brown/white crab meat/king crab meat
• 3tsp fennel seeds
• 2tsp black mustard seeds
• 2tsp turmeric
• 1tsp cumin seeds
• 5 green cardamom pods, crushed and husks removed
• a thumb-sized piece of fresh ginger, finely sliced
• 2 garlic cloves, finely sliced
• 1 onion, finely sliced
• 2–3 fresh red chillies, deseeded and finely sliced
• 2 x 410 g chopped fresh or canned tomato
• 200g chopped pineapple
• 20g butter, olive oil
• 1 x 400ml tin coconut milk
• Juice of 2 lemons
• Fresh coriander and mints, leaves picked
• Sea salt and ground black pepper

Method
- In case using fresh crabs, steam them for 5-10 minutes to pick out the shell easily and take out crab meat, or simply using king crab meat.
- Heat 2tbsp olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden. 

- Add the turmeric, butter, chopped pineapple, stir occasionally for 2 minutes then add the crab meat. 

- After a minute or so, pour in the coconut milk, chopped tomatoes and a tinful of water. Let it simmer away for 5 minutes so all the flavours develop. 

- Add the lemon juice and simmer for another 10 minutes, or until the sauce resembles double cream in consistency.
- Then add half the coriander, simmer for 4 more minutes and taste. 
- Season it carefully with salt and pepper and a little more lemon juice if needed. 
- Serve with steamed/boil rice, top with the rest of the coriander leaves and mints.


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