Ingredients

• 500g/1lb2oz plain flour
• plus extra for dusting
• 2 free-range eggs
• beaten
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp condensed milk
• 150ml/5fl oz full-fat milk
• 115g/4oz butter
• melted
• 2 tbsp sunflower oil
• 2 x 1kg/2lb4oz cooked large whole crabs
• meat picked
• or 750g/1lb10oz white and brown crabmeat
• 3 tbsp sunflower oil or groundnut oil
• 2 onions
• thinly sliced
• 6 garlic cloves
• thinly sliced
• 35g/1¼oz fresh root ginger
• peeled and finely grated
• 3 fresh bird’s-eye chillies
• thinly sliced
• 2 tsp cumin seeds
• lightly crushed
• 1 tsp coriander seeds
• lightly crushed
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• ½ tsp ground fenugreek
• 14 dry curry leaves or 7 fresh curry leaves
• ½ cinnamon stick
• 400ml tin coconut milk
• 1 tsp sea salt flakes
• 2½ tbsp fresh lime juice
• 2 tbsp chopped fresh coriander
• to garnish
• 25g/1oz coconut flakes
• toasted
• to garnish

Directions

• To make the parathas
• put the flour
• eggs
• sugar
• salt and condensed milk into a food processor fitted with a dough blade. Mix until well combined. With the processor running
• gradually add the milk until the mixture comes together as a soft dough. Form the dough into a ball
• wrap in cling film and lrefridgerate for at least 1 hour.
• Turn the dough out onto a lightly floured surface. Take a small piece of the dough and roll into the shape of a golf ball. Using a rolling pin
• roll the ball out into a circle that is 3mm thick. Brush each side with the melted butter.
• Fold up the dough circle like a concertina
• with pleats that are about 2.5cm/1in deep. Once whole circle is pleated
• twist into a coil and then fold into a circle
• tucking the ends in. Turn the dough over and flatten with your hand. Sprinkle the top with a little flour and roll out again to a circle that has a diameter of about 15cm/6in. Repeat until all of the dough is used and set aside until ready to cook.
• To make the curry
• if you have whole crabs then prepare the crabs and remove the meat.
• Heat the oil in a very large flameproof casserole dish or large saucepan over a medium heat. Fry the onions for 5–8 minutes
• or until softened
• stirring regularly. Increase the heat and cook for 2–3 minutes
• or until golden
• stirring constantly.
• Reduce the heat and stir in the garlic
• ginger and chillies and cook for 2 minutes. Add the cumin seeds
• coriander seeds
• mustard seeds
• turmeric
• fenugreek
• curry leaves and cinnamon and cook for a further 2 minutes. Pour the coconut milk into the pan and stir in the salt
• lime juice and 500ml/18fl oz of water. Bring to a gentle simmer and cook for 10 minutes
• stirring occasionally.
• Add all of the crabmeat and return to a simmer. Cover and cook for a further 10 minutes
• crushing the crab against the sides of the pan to release as much flavour as possible.
• Meanwhile
• to cook the parathas
• heat a little of the sunflower oil in a frying pan. Add a paratha and fry for 1–2 minutes on each side
• or until crisp and golden brown on the outside and soft and flaky on the inside. Keep each paratha warm in a very low temperature oven and cook the remaining parathas.
• Garnish the curry with the coriander and coconut flakes and serve with the parathas alongside.