Curried Crab With Ricotta

• 200 g firm ricotta cheese, cut into 1 inch cubes
• flour, for dusting
• 125 ml oil
• 1 small onion, sliced
• 1 teaspoon cayenne pepper
• 1 tablespoon curry powder
• 1 teaspoon curry leaf, chopped (if available)
• 3 medium soft ripe tomatoes, chopped
• 2 teaspoons salt
• 125 ml fresh coriander, chopped (if available)
• 1 pinch sugar
• 2 crabs, cleaned and cracked (with shell)
• 125 ml water

1. In a large heavy bottomed saucepan, heat oil.
2. Dust ricotta in flour well.
3. Fry in hot oil, watching carefully as they can stick together.
4. When nicely browned, remove, drain and set aside.
5. Lower heat.
6. In the same pan saute onions until soft.
7. Add cayenne, curry powder and leaves.
8. Stir quickly to prevent burning, immediately add crab, salt, sugar and tomatoes.
9. Stir well, coating crab well.
10. Add water, cover and allow to simmer for 15-20 minutes checking and stirring to re-coat crab occasionally.
11. Add more water if necessary to prevent 'sticking'.
12. When done, the tomatoes would have melted into a thick chutney coating the crab, which would have been heated throughout.
13. Add ricotta cubes and coriander, stir lightly.
14. Simmer for further five minutes, then serve.

ricotta cheese, flour, oil, onion, cayenne pepper, curry powder, curry leaf, tomatoes, salt, fresh coriander, sugar, crabs, water

Taken from www.food.com/recipe/curried-crab-with-ricotta-64931 (may not work)