Jhinga Kari – crab curry, Indian

Ingredients for 4 servings:

• 1 large onion(s)
• 2 tbsp oil
• 25 g desiccated coconut
• 5 cloves garlic
• ½ tsp turmeric
• 3 cm ginger root
• 1 tsp mustard seeds
• 1 little cayenne pepper
• 2 tbsp yogurt
• 125 ml water
• 400 g crab (lobster), peeled
• 1 small lemon(s)
• 1 pinch of salt
• 1 some parsley, flat

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with local spices and coconut

Peel and chop the onion and brown it in oil in a pan or wok. Add the desiccated coconut. Add the garlic through a press. Add the spices and stir well. Pour in the yogurt and water and simmer for 10 minutes. Add the prawns and lemon juice and braise for another 10 minutes. Finally, season to taste and serve garnished with parsley. Serve with rice, chapati, poppadom or naan bread, and mango chutney (or other fruity chutney).