South Indian Crab Curry

In a large frying pan, heat 2 tbsp olive oil and pour in the fennel and mustard seeds, cardamom and cumin seeds, as well as the ginger, garlic, onion and chilies. Roast over medium heat for 4-5 min until golden. Next add the turmeric, butter and brown crab meat and after in about another minute add the coconut milk and the same mass of water. Gently swirl everything in about 5 minutes to release the flavors. Stir in the juice of one lemon and continue cooking for another 10 min until the sauce is nice and creamy.

Just before you fold in the white crab meat, check that there are really no shell remnants hidden in it as well. Immediately after the crab meat, stir in half of the coriander leaves and simmer on low heat for another 4 minutes. Carefully season vigorously with salt and freshly ground pepper and if necessary, add a tiny bit of juice from a lemon. Serve the curry with the remaining coriander greens and white long grain rice.

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