Goan Crab Xacuti

Ingredients

• 2 cooked brown crabs (about 700g each), claws cracked and bodies quartered
• 100g unsweetened desiccated coconut
• 8 dried Kashmiri red chillies
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp white poppy seeds
• 1 tsp black peppercorns
• 4 cloves
• 5cm cinnamon stick
• 2 star anise
• 1/2 tsp ground turmeric
• 1 tbsp tamarind paste
• 4 tbsp coconut oil
• 2 onions, finely chopped
• 6 cloves garlic, finely chopped
• 3cm fresh root ginger, finely grated
• 1 1/2 tsp salt
• 500ml water
• 2 tbsp chopped fresh coriander

Method

1. Dry-roast the desiccated coconut in a pan over a medium heat for 3 minutes until deep golden brown, stirring constantly. Tip onto a plate.

2. In the same pan, dry-roast the dried chillies, coriander, cumin, poppy seeds, peppercorns, cloves, cinnamon and star anise for 2 minutes until fragrant. Cool, then blend with the coconut, turmeric, tamarind paste and 100ml of the water to a thick paste.

3. Heat the coconut oil in a large, heavy pan over a medium heat. Cook the onions for 10 minutes until golden, adding the garlic and ginger for the last 2 minutes.

4. Add the masala paste and salt and cook for 8 minutes, stirring, until the oil separates and the paste darkens.

5. Add the remaining water and bring to a simmer. Cook for 10 minutes to make a thick sauce.

6. Add the crab pieces and turn to coat. Cover and cook for 8 to 10 minutes until the crab is heated through.

7. Scatter over the coriander and serve with rice, pao or crusty bread, with crab crackers and picks.