Crab curry Kekada curry

Ingredients

2 tablespoons sunflower oil

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

6–8 fresh curry leaves

1 onion, finely chopped

2 garlic cloves, grated

2.5cm (1 inch) piece of fresh root ginger, peeled and grated

400ml (14oz) can coconut milk

½ teaspoon salt

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 teaspoon ground coriander

100ml (3½fl oz) water, if needed

400g (14oz) white crab meat

20g (¾oz) fresh coriander leaves, finely chopped

juice of 1 lemon

Directions

Heat the oil in a pan, add the fennel, cumin and mustard seeds and let them sizzle for a few seconds. Add the curry leaves followed by the onion and cook over a medium heat for 8 minutes until golden. Then add the garlic and ginger and cook for a minute.

Pour in the coconut milk and stir in the salt and ground spices, then cover and cook over a low heat for 5 minutes to bring the flavours together. If you find the consistency too thick, add the measured water.

Stir in the crab meat and chopped coriander, cover again and cook over a low heat for another 5 minutes.

Add the lemon juice and mix well, then serve.

Notes

Fennel, cumin and mustard make a lovely combination of spice seeds, and one that does most of the work in this recipe. The delicious crab meat soaks up all the flavours and goes really well with the coconut milk. Serve with Spiced Layered Flatbread or some rice.