I am going to cook this curry at the weekend, however I am a little confused as to the crabs. You say buy uncooked ones, do you mean alive or cooked crabs still in their shells? In the recipe once you have cooked the crabs on a high heat, to then simmer for half an hour, will this not make the crab just go to mush if you know what I mean. Hope you don't find these stupid questions, but the more I read the recipe, the more I am unsure just what to do. Thanks in advance Mamta.

Hello Wilsonz

I usually buy uncooked ones in their shells from the Chinese supermarket and he adds a pack of frozen crab claws. Sometimes they are alive, though in their chiller section. However, last time he made this curry, he used 6 tins of crab meat, and 1 fresh crab. He says it takes him too long to clean whole crabs! I have to say, it was one of his best curries ever. They curry gravy was indeed a thick mush, but very tasty. You can always add crab claws for texture. I was telling him to add a few large prawns next time just towards the end. He might do that.

Another thing I noticed this time is that he uses a lot more oil than he has written in his recipe. I am going to alter it now, thanks for reminding me.

Actulaly oil quantity is okay. I just noticed, he adds butter too!

Thanks Mamta for clearing up my problem, I will use a mixture of fresh and tinned crab I think, with some added claws and some prawns, why not!

It would also work well with dressed crab, which is of course more expensive but much less of a fiddle than cooking and then picking the meat out of a fresh/ live crab!