Shrimp
Alaskan crabmeat
Tomatoes
Garlic cloves
Onions
Cucumber
Coconut stock
Flour
Curry powder
Tumeric
Cumin
Ginger
Fennel seed
Coriander
Peanut oil
Ginger

Wash and chop 2 tomatoes, 4 garlic cloves, 5 onions, and 1 cucumber. Put butter in skillet. Add crushed garlic, chopped onions and simmer. Cut cucumber in cubes and add. Quarter tomatoes and add. Add 2 small chopped pieces of crystallized ginger. Let all simmer together for 10 minutes. Add 1 tablespoon flour to thicken. In a bowl, combine 1 tablespoon curry powder, 1 tablespoon tumeric, 2 teaspoons cumin, 2 teaspoons ginger, 2 teaspoons fennel seed and 2 teaspoons coriander seed, 1/2 cup peanut oil. Stir togheter. Use 3 to 4 tablespoons of this mixture and add 1 pint coconut stock to onions etc.

Six minutes before serving, add 12 ounces jumbo shrimp and Alaskan crabmeat; cook in the sauce.

Serve on RICE: Wash long grain rice. Put in large pot of boiling water with salt. Bring to boil, remove cover and boil for 10 minutes. Drain, but don't wash. Steam in colander over boiling water with lid on.

Suggestions: Drink water, beer, lime juice or quinine, etc.