Mozambican crab curry

Crab curry with coconut milk, tomato, ginger and lime, with optional piri-piri.

Ingredients

• 1 kg cooked crab meat, chilled and carefully picked over
• 350 ml full-fat coconut milk
• 350 g ripe chopped tomatoes
• 2 medium onions, sliced
• 4 garlic cloves, chopped, and 4 cm ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric, 1 teaspoon ground coriander and 1/2 teaspoon cumin
• 1 piri-piri chilli, optional, and black pepper
• Juice of one lime and salt to taste
• 2 tablespoons fresh coriander
• White rice, xima or bread, to serve

Preparation

Keep crab chilled and check carefully for shell fragments. Season lightly with pepper and a few drops of lime.

Heat oil in a pot. Soften onions for 7 to 8 min, then add garlic, ginger and optional piri-piri; stir for 1 min.

Add turmeric, ground coriander and cumin. Stir for 30 seconds, then add tomatoes.

Cook tomatoes for 10 to 12 min until a thick sauce forms. Stir often so they do not catch.

Pour in coconut milk and 100 ml water. Simmer gently for 10 min without a hard boil.

Add crab meat and warm for 5 to 7 min over low heat. Do not boil for long because it is already cooked.

Add remaining lime and coriander. Taste, adjust salt and serve with rice, xima or bread.