Shrimp and Crab Curry
Recipe ID
                 106
CurryType        Seafood
Strength
Recipe Description
Difficulty
Source           A_World_of_Curries_ by Dave DeWitt and
                 Arthur Pais
Vegetarian       No
Vegan
                 No
Time to Prepare  Unspecified
TimeToCook
                 Unspecified
Number of Servings
Ingredients
                 2 tbsp vegetable or olive oil
                 2 large onions, chopped
                 6 cloves garlic, peeled and minced
                 2 tbsp Bafat**
                 4 large tomatoes, chopped
                 2 cups coconut milk (canned is fine)
                 16 large uncooked shrimp, shelled &
                 deveined
                 1 cup fresh or canned crabmeat
                 1/2 tsp grount turmeric
                 1 tsp rice vinegar
                 1/4 cup bay or curry leaves
                 salt to taste

                 **Bafat: This is a curry powder.
                 1/3 cup coriander seeds
                 2 tbsp ground cardamom
                 1/4 cup cumin seeds
                 2 tbsp ground cinnamon
                 2 tbsp mustard seeds
                 2 tbsp ground turmeric
                 2 tbsp whole peppercorns
                 1/2 cup hot chile powde
                 2 tbsp whole cloves
                 1 tbsp fenugreek seeds
Instructions     Heat the oil in a large skilet for 2 minutes
                 over medium
                 heat. Add the onions and the garlic and
                 try over low
                 heat for 1 minute. Add the Bafat, stir well,
                 and fry for 2
                 minutes. Add the tomatoes and the coconut
                 milk and
                 cook over medium heat for 8 minutes. Add
                 the shrimp,
                 crabmeat, turmeric, vinegar, and bay or
                 curry leaves,
                 and cook for 15 minutes. Add salt to
                 taste. Remove
                 the bay/curry leaves before serving.

                 Bafat:

                 Dry the whole spices in the oven at 200
                 degrees for 15

                 minutes, taking care that they do not
                 burn. Remove
                 them
                 from the oven, cool, and grind them
                 together with the
                 ground
                 spices in a spice mill.
Notes

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