Goan Crab Claw Curry is a traditional Indian recipe for a classic curry of crab claws cooked in an aromatic and lightly-spiced curry paste that's finished with coconut milk and which is typically served with rice. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Crab Claw Curry.
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If you can't find crab claws (they're available in most oriental supermarkets) you can substitute prawns in this dish.
Dry roast the poppy seeds in a non-stick frying pan for a few minutes then add to 3 tbsp water to soak for 20 minutes. Then add the poppy seeds along with the onion, garlic, ginger, chillies, coriander, cumin and salt to a blender. Blend to a smooth purée (add a little water if needed). This is your basic curry paste.
Heat oil in a wok and use to fry the curry paste until the mixture splits and the oil separates. Add-in the crab claws (or prawns) and stir to combine. Add the tamarind a little at a time (it can be very sharp so add to your own taste) then stir-in the coconut milk and bring the mixture to a boil.
Continue cooking for a few minutes, until the crab claws are thoroughly heated through. Adjust the seasoning (salt and chilli powder) then garnish with the coriander leaves and serve with plain boiled rice.
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