1 Scotch bonnet pepper
½ bunch chives
½ bunch coriander
2 tbsp micro coriander
1 garlic clove, roughly chopped
1 lime, juice only
1 onion, roughly chopped
¼ bunch parsley
dash Scotch bonnet pepper sauce
1 red pepper, roughly chopped
3 sprigs thyme, leaves picked
2 tbsp red amaranth
400g tin coconut milk
1 tsp baking powder
salt and freshly ground black pepper
4 garlic cloves, grated
1 tbsp curry powder
1 heaped tbsp curry powder
1 tbsp garam masala
large pinch sea salt
150²µ/5½´Ç³ú self-raising flour
3 tbsp vegetable oil
4 raw crab claws, ideally spider, King or Cornish crab
500g/1lb 2oz cooked white crab meat