NORTHWEST DUNGENESS CRAB CURRY

Steps:

• Bring a large pot of water to a boil.
• Drop in the crabs and cook until they stop moving, about 3-4 minutes.
• Remove the crabs from the pot and cool.
• When they are cool enough to handle, pull of and discard the top shell.
• Scrape the insides clean with a small spoon.
• Remove the spongy lungs on both sides of the body.
• With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• Heat a small frying pan over medium heat.
• Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• Place in a bowl and add the paprika, cayenne and turmeric; set aside.
• Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• Fry the black mustard seeds until they pop.
• Add the onions and garlic and cook until lightly browned.
• Stir in the spice mixture and the water.
• Bring to a boil, and then simmer until the mixture is reduced by half.
• Add the coconut milk and bring to boil.
• Season with salt and add the crab.
• Cook for 5 minutes, turning the pieces over to ensure even cooking.
• Remove from the heat and serve.