Crab with Coconut Broth

Ingredients

- 200gms Blue Swimmer Crab Meat 
-2 teaspoon black mustard seeds 
-1½ teaspoon fennel 
-1½ teaspoon turmeric 
-½ teaspoon fenugreek seeds 
-2 medium Spanish onions 
-1 medium tomato 
-½ Inch knob ginger 
-3 green chilies 
-10 curry Leaves  
-330ml coconut milk 
-1 handful of freshly grated coconut 

Directions:

For Broth: 
-Heat some oil in a pan and add the black mustard seed to crackle in the hot oil. 
-Wait till the seeds have popped and then add fenugreek seeds, finely sliced 1 Spanish onion, slit green chilies, and sauté in the pan with the oil till onions start to sweat. 
-Add the teaspoon of turmeric, 6 curry leaves, and peeled, grated ginger. 
-Blanche the tomato and remove the skin. Deseed and roughly dice the tomato and add to the mixture. 
-Now add coconut milk and cook for 10 minutes. 
-Add the same quantity of water as the coconut milk (The broth should not be too thick. The aim is to have a light broth to go with the crab) 
-Finish off with salt to taste. 
 
For Crab Meat: 
-Heat some oil in a pan and add the black mustard seed to crackle in the hot oil. 
-Wait till the seeds have popped and add ginger, fennel, and 2 tablespoons of finely chopped onions. 
-Add the cooked crab flakes and moisten the crab with 2 tablespoons of the coconut broth to keep the crab meat moist for a quick toss. 
-Before removing, add the fresh coconut and curry leaves and serve hot.