INGREDIENTS:

• 2 clusters king crab legs
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 1/4 cup ginger, crushed
• 8 cloves garlic, crushed
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons paprika
• 1 tablespoon curry powder
• 1 tablespoon annatto seeds (diluted in 1 tablespoon of vegetable oil to extract the pigment)
• 2 large red chilies, chopped
• 1/4 cup crab roe paste
• 250 ml coconut milk (for making latik - coconut milk residue left when coconut milk is cooked until it turns to oil)
• 250 ml coconut milk (for the sauce)
• salt and pepper to taste

INSTRUCTIONS:

1. Heat oil in a pan over medium heat. Saute garlic, onions and ginger until the onion becomes translucent and soft, around 10 minutes. 
2. Add the turmeric, paprika, curry powder, oil from the annatto-oil mixture and fresh chilies.  Add the latik, crab roe paste and coconut milk. Season to taste. Bring to a rapid boil.  Lower heat and simmer for five minutes.
3. Puree the sauce. (optional)
4. Put the pureed sauce back to the pan.  Add the king crab clusters and cook for around 10 minutes until the crab meat is cooked through.

Latik:

1. Heat saucepan and pour in the coconut milk. 
2. Bring the coconut milk to a boil.
3. Stir the coconut milk until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.
4. When the texture turns gelatinous, lower the heat and continue stirring. Oil should be separating from the milk at this stage.
5. Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container.