INGREDIENTS
1
Bird eye chilli, green
2
Bird eye chillies, dried whole
760 g
Crab claws, frozen cooked
1 handful
Coriander
2
Garlic cloves
2 tsp
Ginger, root
2
Limes, juice of
6
Shallots
500 g
Tomatoes
500 milliliters
Coconut cream
1
Basmati rice
1 tsp
Basmati rice
12
Cardamom pod, green
4 cloves
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1 tbsp
Coriander seeds
1 tsp
Fennel seeds
1/2 tsp
Fenugreek, ground
2/3 stick
cinnamon, small
1 tsp
Turmeric, powder
3 tbsp
Sunflower oil
1/2 tsp
Cumin seeds
10
Curry, dried leaves
3
X 170g tins white crab meat chunks, drained