Crab Curry Baby.

It’s morning. The essence of curry is in the kitchen. A cloud of tamarind, coriander, ginger, chiles, bell peppers, red onions and coconut milk is still dancing in the air.
Yesterday afternoon, I went out and got some crab legs. Last night I curried them. You want to talk about good. I let them simmer a little extra time so that the spices could penetrate them completely, and the kitchen has been smelling like the East ever since. I think I cooked it because of the things I have been feeling about what is going on in Louisiana. When you grow up in Louisiana, especially when your folks are from South Louisiana, shellfish is a serious thing, baby. Well, food is a serious thing, period, but shellfish and spices, a whole nother level, okay? It made me feel a little better, like everything will work out. Like mama’s used to.