Ingredients:
500g crabs, washed, boiled until tender, meat extracted and chopped
2 onions, slice into rings
3 tomatoes, chopped
1 tsp salt
1 tsp yellow curry powder (or 1/2 curry power and 1/2 ground turmeric)
1/2 tsp hot chilli power
2 garlic cloves, crushed
2 coconuts, flesh removed and grated
3 tbsp oil
Method:
Grate the coconut flesh into a bowl then pour over 120ml cold water and 120ml hot water. Stir well with your hands until the liquid becomes creamy the set aside to cool. Strain the coconut flesh through a cloth then wring out to extract all the liquid.
Heat the oil in a pan, add the onion and fry gently for about 6 minutes, or until golden brown. Add the crab meat, tomato, chilli powder, garlic and curry powder. Stir to combine then bring to a simmer and cook for 5 minutes before stirring in the coconut milk, stirring constantly to prevent curdling.
Bring to a boil, still stirring constantly, and cook for 30 minutes. Season with the salt and serve.
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