Fiji Crab Curry

Recipe by Shish Billon, serves 5-6 people
Ingredients

4 medium Dungeness crab. (With scissors make tiny incisions on claw and leg parts to allow juice to marinate) 4 garlic cloves crushed 1 tablespoon crushed ginger I medium onion, puree or minced in blender/ food processor 4 medium tomatoes, puree in blender or food processor 2 serrano chile (mirch) 2 tspn haldi (turmeric) 2 tblspn garam masala (coriander, cumin, fennel, star anise, clove, cardamom, cinnamon, fenugreek, black peppercorn) 1 tspn jeera (cumin) 2-3 tblspn olive oil 7-8 pieces curry leaves 1/2 cup chopped cilantro 1/2 cup chopped green onion 5 cup water salt to taste, coconut milk optional
Instructions:

Over medium heat in large pot, cook olive oil, jeera and curry leaves. When jeera begins to “pop”, add the onions. Stir and cook for about 10 minutes. Add tomato puree. Stir and cook for 20 minutes. Add salt to taste, stir in garlic, ginger, haldi and masala, mirch. Gently stir for few minutes. Add 1 cup water, stir and reduce to low heat. Add crab, stir and cook for about 15 minutes with covered lid. Add 4 cups of water and let it cook for another 10 minutes. Stir in ½-1 cup coconut milk for additional flavor. Optional Garnish with cilantro and green onion.
Enjoy!