Sri Lankan crab curry

Ingredients

• 700 gCrustaceans, crab, dungeness, raw
• 500 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
• 180 gOnions, raw
• 20 gOil, mustard
• 4 gBasil, fresh
• 5 gSpices, turmeric, ground
• 4 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 180 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Pick shell fragments from crab, finely dice onion, tear curry leaves, and dry-toast cumin and coriander two minutes.
2. Warm mustard oil in a pot and fry onion six minutes until soft.
3. Add curry leaves, turmeric, chilli, toasted cumin and coriander; stir one minute.
4. Pour in coconut milk and water, season and simmer 10 minutes. Add crab and cook five more minutes until hot throughout without toughening it.