- 1 t mustard seeds
- 1 T garam masala
- 5 cardamom pods
- 3 curry leaves sprigs
- 30 g butter
- 1 T olive oil
- 1 x 5 cm ginger knob, grated
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 x 400 g whole tomatoes
- 1 x 410 g coconut milk
- 1 kg crab, cleaned
- Sea salt and freshly ground black pepper to taste
- 1 olive ciabatta, sliced
Place a large saucepan over a medium to high heat and add all the spices. Dry fry for a few seconds until fragrant.
Add the butter, olive oil, ginger, garlic and onion and reduce the heat to slowly cook without colouring for 10 minutes.
Add the canned tomatoes and coconut milk and reduce slightly to intensify the flavours.
Add the crab and cook for 10 minutes. Season to taste and serve immediately, with plenty of ciabatta to mop up the sauce.