2 live mud crabs, about 1.2kg (2lb 12 oz) each
400 ml (14 fl oz) coconut milk
1 ball of tamarind golf ball size
1 tbsp Jaffna curry powder
1 tbsp chilli powder
2 tsp cumin seeds,
½ cup fresh grated coconut
1 tsp black pepper
1 tsp fennel seeds
1 tsp black mustard seeds
¼ tsp ground turmeric
50 g (1 ¾ oz) ghee
1 Spanish onion sliced
1 sprig curry leaves, leaves picked
3 small green chillies, finely chopped
½ litre water
1 sprig of drumstick leaves
Juice from ½ a lime
Put the crabs in the freezer for 1 hour to immobilise them. Pull off the top shells, pull out the spongy grey gills and remove the guts. Chop the crab into 6 pieces, then crack the large claws but leave them attached.
Roast the cumin seeds, coconut and pepper until the coconut is golden brown. Grind to a smooth paste and put aside
Heat the ghee in a large heavy-based saucepan over high heat, add the mustard seeds till they start to pop, then add the fennel seeds till they brown, add onions, curry leaves, chillies and cook for a few minutes or until the onions are golden
Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn.
Then add the coconut mixture, stir and add the water. If the curry is too dry add more water.
Cover and simmer for 12 minutes or until crab is just cooked through and the sauce has thickened. Stir in the drumstick leaves, lime juice and season to taste with salt.
