Cooking Bajan Style: Curry Crab

Just last week we voted Relish Best Cafe in Barbados, not only for their innovative food and energetic style but also for their true Caribbean Roots. There is always a fun flare to their food and we are so happy to feature their flavour happy recipes under our Cooking Bajan Style segment! Today we are starting with Curry Crab with Coconut and Chili. 

INGREDIENTS
2.25 LBs of Crab Meat
.25 Cup Coriander Seeds
1.5 TBSP Cumin Seeds
1 TBSP Whole Black peppercorns
Sea Salt 
5.5 OZs White Wine Vinegar
2 OZs Desiccated Coconut
1 TBSP Freshly Grated Ginger
5 Garlic Cloves
1 Large Green Chili (Chopped)
1 White Onion (Chopped)
1 TBSP Canola Oil
1 Medium Ripe Tomato
10 Fresh Curry Leaves (Diced) (substitute Cilantro)
1/2 OZ Turmeric (peeled and minced)
1 TBSP Chili Powder
1 TSP Pepper Sauce
9 OZs Unsweetened Coconut Milk
 

METHOD
Heat a medium saute pan over medium heat.Add the coriander seeds, cumin seeds and whole peppercorns and stir constantly until seeds become toasted and fragrant, about 3-4 minutes. Cool completely.
To make the paste, grind the coriander seeds, cumin seeds, and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add vinegar, coconut, ginger, garlic, chili and onions. Blend to form a paste. 
Heat oil in a heavy, wide, large pot over low heat. Add the paste and saute until fragrant and some juices evaporate, about 5-10 minutes. Add the tomato, curry leaves (or cilantro), turmeric, chili powder and a pinch of salt and cook until tomato pieces are tender and melting into the sauce, about 5 minutes. Add the crab and 4.5 OZs of water, increase the heat to medium and bring to the boil. Reduce the heat to low and simmer until crab pieces are cooked through, about 10 minutes. Add the coconut milk, gently stir and simmer to thicken for about 5 minutes.
Sprinkle with toasted coconut when serving.