This is a delicious crab curry popular in South African homes with a slight twist to the Indian curry. I heard about it from a South African student, who I used to give Computer Science lessons. It does not use dairy products and nuts like yoghurt, cream, cashew paste for thickening the curry, and it
Read more

The green Thai curry is one of my favorite dishes and adding crabs to this dish causes an explosion of flavors. The vibrant green color is due to the coriander leaves stalks, green chilies, and sweet Thai basil and coconut milk impart a creamy texture and aroma to the dish. The addition of seafood in
Read more