These crabs are one of the few fusion dishes in Anokaa's repertoire.

They are absolutely divine, even served simply with a drizzle of lemon, but the peppery tamarind mayonnaise complements them wonderfully and a lightly dressed salad makes it a lovely lunch.

Serves 4

3 - 4 tbsp vegetable oil
1 small onion, peeled and finely chopped
10g fresh ginger, peeled and finely chopped
5g garlic (approximately 2 small coves), peeled and finely chopped
2 tsp coriander powder
⅓ tsp red chilli powder
Salt to taste
1 tbsp lemon juice
1 tsp gram masala
25g coriander leaves and stalks chopped
400g prepared crab meat
1 large egg
2 tbsp mayonnaise
9-10 pieces of thick bread, crumbed
Lightly dressed soft salad leaves, to serve

Tamarind mayonnaise

80g mayonnaise
50g milk
Salt to taste
⅓ tsp freshly ground black pepper
1 scant tbsp tamarind paste, or to taste
Handful of fresh coriander leaves and stalks, chopped

Pre heat the oven to 170ºC / 350ºF / gas mark 4

Heat 2 tbsp of the oil in a pan and fry the onion for about 4 minutes until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander powder, red chilli powder, salt and gram masala and cook for another 20 seconds, then take off the heat. Add the lemon juice, fresh coriander, crab, egg and mayonnaise. Stir well and add the breadcrumbs. Divide into eight portions and form them in to round cakes.

Heat 1 tbsp of oil in a pan and cook the crab cakes in batches, depending on the size of the pan, over a low to moderate heat, for about 2 minutes on each side until golden. Add the remaining oil to finish off the remaining batches. Place them on a baking tray in the oven to keep warm while preparing the mayonnaise.

To make tamarind mayonnaise, simply whisk the entire ingredients together, taste and adjust seasoning. Serve the crab cakes with a spoon of mayo with salad leaves on the side.