This recipe is very similar to the Terry’s Prawn Curry, with a few changes made to adapt to the crab meat. This works best with smaller crabs as they are more flavorful and since you’d be having this with rice, presumably, the starch intake will be more. Hope you like this recipe. Enjoy!

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INGREDIENTS
1-kg Crabs
1/2 coconut, fresh and grated OR 150-g desiccated coconut
1-tbsp. Chili powder, as spicy as you’d like
1-tsp. Cumin seeds, whole pre-roasted
2-tsp. Coriander powder, pre-roasted
4-nos. Cloves
6-nos. Pepper corns
1-inch Cinnamon stick
2-tbsp. Ginger garlic paste
1-tbsp. Tamarind Paste
5-tbsp. Cooking oil
1/2-tsp. Mustard seeds
2-nos. Green chillies OR Dried red chillies, cut into 1/4 inch pieces
8-nos. Curry leaves
Salt to taste
1-tbsp. Synthetic vinegar
1-tbsp. Coriander leaves, fresh chopped

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PROCEDURE
1. Wash, clean and cut the crabs. Take off the shell, cut the bodies in half if large, lightly crack the claws. Keep the eggs and the membrane from inside the shell for cooking.
2. Grind coconut, chili powder, cumin, coriander, cloves, peppercorns, cinnamon, ginger garlic paste and tamarind paste in a blender to a smooth fine paste.
3. Add 3-tbsp. oil to a thick bottom vessel, bring to a smoke on high heat, add the ground curry paste from the blender and fry well on a medium heat. Wash the blender with 1 cup water and retain the water for later use.
4. After frying the paste for a couple of minutes, add the crabs and toss well until the curry as coated most of it. Bring to a boil, the cover the vessel and reduce to a simmer, cook for 15 minutes or until the crabs are done.
5. In a tempering pan (tadka pan) add 2-tbsp. oil, heat till it starts smoking, add the mustard seeds and 2 chillies chopped about a centimeter long, once it starts crackling add the curry leaves, pour the oil and ingredients into the curry and turn off the heat, add the vinegar, stir well and cover. Garnish with fresh chopped coriander