Crab curry

Ingredient

1 pound jumbo lump crab meat(if its the season of soft shell crabs use 4-5 of those)
1 medium onion
2 large garlic cloves
1-inch piece fresh gingerroot
2 dried hot red chiles
2 tablespoons coconut/vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1/4 cup packed fresh cilantro sprigs
1 cups coconut milk(make it fresh from coconut/use coconut milk powder/use
canned unsweetened coconut milk)
salt to taste

Method

Pick over crab meat to remove any bits of shell and cartilage(if you are useing soft shell crabs just cut it into 2 pieces). Chop onion and mince garlic. Peel gingerroot and mince. Break chiles into 1-inch pieces and reserve, along with any seeds(for extra heat).

In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.

While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.