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12 December 2012,20:43 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grind the shredded coconut in a food processor with the ginger, garlic, cumin seeds, cinnamon stick, red chilies, turmeric, and coriander and poppy seeds .
  • Heat the oil in a heavy pan or wok . Add the onion slices and fry over a medium heat for atleast 2 minutes or until softened but not colored.
  • Stir in the green strips and toss over the heat for at least 1 minute. Use a slotted spoon to remove the vegetables from the pan and plate them in a bowl.
  • Place the pan over a high heat. When it is hot, add the crab claws and stir fry for 3-5 minutes. Return the vegetables to the pan with the coconut mixture.
  • Toss over until the crab claws and vegetables are coated in the spices.
  • Serve on individual plates, garnished with the coriander.


  • 50 grams desiccated (dry unsweetened shredded) coconut
  • 2 garlic cloves
  • 2 inch piece fresh root ginger, peeled and grated
  • 1 teaspoon cumin seeds
  • 1 small cinnamon stick
  • ½ teaspoon ground turmeric
  • 4 dried red chilies
  • 4 tablespoon coriander seeds
  • 1 teaspoon poppy seeds
  • 1 tablespoon Cooking oil
  • 1 small green (bell) pepper, seeded and cut into strips
  • 20 crab claws
  • Fresh coriander sprigs, to garnish

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