- 2 cans of crab
- 2 tablespoons oil
- 1 onion
- 2 cloves of garlic
- 1 can tomatoes
- ¼ cup white wine
- 3 tablespoons of peri peri sauce
- 1 bay leaf
- 1 teaspoon of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of curry powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 can of coconut milk
Saute it in the oil until it starts to sweat. That's what the instructions said but our onion wasn't very sweaty.
Add the garlic and tomatoes then cook for another couple of minutes. Add the peri peri sauce and the white wine. Stir well.
Next add all the spices and the bay leaf. Stir them into the curry.
Add the crab and stir it in watching it change colour as the spices soak into it.
Last but not least add the coconut milk and simmer the curry for 10 minutes.