1/2 kg or 1 lb blue crab.
Crab cleaning tip:
It is best to have it cleaned at the store, else remove the top shell and clean out the gut in running water. You may leave the crab legs on or tear them up separately, as desired.
For the masala:2 tsp whole coriander seeds
1/2 tsp fenugreek seeds
6-8 whole red chilies
A whole pod of garlic
1 inch ginger
1 cup fresh chopped coconut
Saute them all in 2 tsp of oil, on medium heat until aromatic.
Let cool. To this, add
1 cup tomatoes
1 cup red onions
Grind them all to a paste with 1 cup water.
For the tempering:2 tsp vegetable oil
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
A generous serving of fresh curry leaves
2 whole dried red chilies
salt as desired
1/4 tsp brown sugar
1/2 tsp tamarind paste
In a wok on medium heat, add vegetable oil, fenugreek seeds, cumin seeds and fresh curry leaves. Saute until slightly brown.
Add red chilies, saute for a few seconds.
Pour in the ground masala, salt, brown sugar and tamarind paste. Cook for 10 minutes on medium heat.
Add the cleaned crab pieces. Cook covered on high heat for 10 minutes, then uncovered on low heat for 10 minutes.
Serve hot with soft cooked rice. Enjoy!