Crab Xacuti

Ingredients

1 lb Dungeness crab meat
1 Tbsp coriander seed
1 Tbsp black peppercorns
6 cloves
8 cardamom pods, or 1 tsp ground cardamom
1 Tbsp turmeric
1 tsp ground cumin
2 tsp fenugreek (optional)
1 Tbsp vegetable oil
2 medium onions, 1 chopped and 1 sliced
2 cloves of garlic cloves, minced
3 chiles, chopped
2 Tbsp fresh ginger, minced
14 oz can of coconut milk
¼ cup grated coconut, fresh preferred
1 Tbsp tamarind paste
Salt
⅓ cup chopped cilantro

Directions

1. Make the sauce by toasting coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just begins to pop. Remove from heat and let cool before grinding in a mortar or spice grinder. Mix with turmeric, cumin and fenugreek.
2. Saute the chopped onion, the ginger, and the chiles in the same pan with the oil until soft. Do not let brown. Add garlic and cook for 2 minutes, stirring occasionally.
3. Remove onion mixture from heat and put it into a blender. Add the spice mix with ¼ cup of water. Blend until smooth.
4. Pour coconut milk into a pot and heat it over medium-high heat until it simmers. Add sliced onion and grated coconut and let cook for 4 minutes. Add mixture from the blender and mix well, then add the tamarind paste and mix once more.
5. Mix in the crab meat and cook until just heated, about 3 minutes. Stir in chopped cilantro and serve over rice. Enjoy!