ingredients

* 2 tablespoons canola oil
* 1 onion, finely chopped
* 2 garlic cloves, minced
* 2 teaspoons finely grated fresh ginger
* 2 teaspoons curry powder
* 1 teaspoon ground turmeric
* 3/4 teaspoon ground allspice
* 3 tomatoes—peeled, seeded and coarsely chopped
* 1/2 teaspoon minced Scotch bonnet or habanero chile
* 1 teaspoon chopped thyme
* Salt and freshly ground pepper

* 2 cups unsweetened coconut milk (from two 14-ounce cans)
* 1 cup water
* 1 pound lump crabmeat
* 3/4 cup chopped cilantro
* Grilled naan and hot sauce, for serving

directions

1. In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.
2. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.

source