Crab Sothy

My nephew loves crabs but he can't as yet take too spicy a curry so he prefers sothy which is a coconut based curry with no chili powder.

This is very simple, you will need the milk of one coconut, separate it into 1/4 cup of real thick milk and the remainder 3/4 cup should be very thin coconut milk (more water combined to give it a less thick consistency).

Cut and wash the crabs and leave aside.

Pour about a tablespoon of oil into a pot and season a tablespoon of mustard seeds and 1/2 tablespoon of fenugreek with some curry leaves. Then add some sliced onions, chopped garlic and a few slices of ginger and 1-2 green chilies sliced, stir this well and add some turmeric powder. Into this mixture add 1 anchovy cube stock and let that mix and melt away. Next quarter 2 tomatoes and add them in and follow with the thin coconut milk. Add some salt and let this simmer till the tomatoes are tender. Next goes the Crabs and after a bout 5 minutes add the thick coconut and taste for salt.

Do not let the sothy over boil. It was lovely to eat this with white steaming rice and a side of sambal belacan !
Enjoy!