Ingredients

• 500 gm. crab claws

• 1 1/2 tsp. tamarind purée* or paste, dissolved in 1/4 cup of water

• 250 ml. coconut milk or 100 gm. coconut milk powder dissolved in 250 ml. hot water (not coconut water)

• Chopped coriander leaves for garnish

• Curry paste:

• 1 medium (100 gm.) onion, peeled and roughly chopped

• 3-4 cloves of garlic, peeled

• 1 1/2 inch piece ginger, peeled and roughly chopped

• 2 dry red chillies (more if you like things hot)

• 1 tsp. poppy seeds (khus-khus)

• 1 heaped tsp. coriander or dhania powder

• 1 level tsp. cumin or jeera powder

• Salt to taste

• * Tamarind purée can be bought in jars from Asian grocers. It is much better than the dark coloured tamarind concentrate in bottles. If you can’t buy it, buy dry tamarind packet, soak it in hot water for 30 minutes, mash it with hand and sieve to remove a

Instructions

1. Wash crab claws and leave to drain.

2. Roast poppy seeds in a microwave on full for 2+2 minutes or dry fry in a wok or pan until lightly browned. Soak in 2-3 tbsp. water.

3. Place all curry paste ingredients in a grinder and make a paste. You may need to add a few teaspoons of water. Do not add too much water.

4. Heat oil in a wok /pan and fry curry paste until oil separates.

5. Add crab claws, stir and mix.

6. Add tamarind in water, a little at a time. Tamarind from different sources varies in its sharpness, so it is better to add a little at a time, taste and add more, if needed.

7. Add coconut milk. Bring to boil and simmer for a few minutes, until crab claws are heated thoroughly.

8. Adjust salt and chillies.

9. Garnish with coriander leaves and serve hot with Boiled Rice.