Ingredients

• 2 tbsp vegetable oil
• 1 onion
• finely chopped
• 2 tsp ground turmeric
• 2 tsp white peppercorns
• crushed
• 2 tsp fenugreek seeds
• 1 cinnamon stick
• 9 curry leaves
• plus 6 leaves to garnish
• 2 green chillies
• finely chopped
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tbsp tamarind paste
• 250ml/9fl oz coconut milk
• 1 cod loin
• cut into chunks
• 10g plain flour
• ½ tsp chilli powder
• 1 free-range egg
• 170g tin evaporated milk
• 3 soft-shell crabs
• cut in half
• salt and freshly ground black pepper
• 2 tbsp coriander leaves
• to garnish
• 1 lime
• cut into wedges
• to serve
• 1 tbsp vegetable oil
• ½ small cauliflower
• cut into florets
• 1 onion
• finely chopped
• 1 apple
• peeled and finely chopped
• 8–10 green beans
• roughly chopped
• pinch ground turmeric
• 1 tsp finely chopped fresh root ginger
• 1 garlic clove
• finely chopped
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp plain flour
• pinch English mustard powder
• 1 tsp white wine vinegar
• 150g packet spring roll wrappers
• salt and freshly ground black pepper
• 1 red onion
• cut into rings
• ½ cucumber
• thinly sliced
• pinch sugar
• pinch salt
• 2 limes
• juice only

Directions

• For the curry
• heat the oil in a large frying pan. Add the onion
• turmeric
• peppercorns
• fenugreek
• cinnamon stick
• 9 curry leaves
• chillies
• coriander and chilli powder and sweat for 2–3 minutes. Stir in the tamarind paste and coconut milk. Simmer for 10 minutes
• then add the cod and gently poach for 8–10 minutes.
• Preheat a deep-fat fryer to 180C/350F. (CAUTION: do not leave unattended. Hot oil can be dangerous.) Place the flour and chilli powder in a small bowl
• season with salt and pepper and mix together. Mix the egg and milk together in a separate bowl with a tablespoon of water.
• Dip the crab halves in the flour mixture and then in the egg mixture. Place in the deep-fat fryer for 3–4 minutes
• turning two or three times
• or until golden brown and crispy. Carefully remove the crabs from the hot oil using a slotted spoon
• place on a plate lined with kitchen paper and season with salt and pepper.
• For the samosas
• heat the oil in a frying pan and add the cauliflower
• onion
• apple
• beans
• turmeric
• ginger
• garlic
• coriander seeds and cumin seeds. Cook for 10 minutes
• or until the vegetables are soft
• and stir in the flour and mustard powder. Stir in the vinegar and a few teaspoons of water to make a paste. Season with salt and pepper and cook for a further 5 minutes. Remove from the heat and leave to cool.
• Preheat the deep-fat fryer again to 180C/350F. Lay out the spring roll wrappers
• add the filling evenly to the centre of each wrapper and then fold into a triangle. Place each samosa in the deep fat fryer for 5–8 minutes
• then carefully remove using a slotted spoon onto a plate lined with kitchen paper.
• For the pickles
• toss the onion and cucumber in the sugar and salt and leave to drain in a colander for 10 minutes. Squeeze to remove any excess water and toss in the lime juice. Set aside.
• Just before serving
• add the crab halves to the curry and spoon into four warmed bowls. Garnish with the curry leaves and coriander and serve with the lime wedges
• samosas and pickles alongside.