If you’re looking for a curry with a difference, look no further. You will love the earthy and vibrant flavours of freshly ground spices and a whole lot of delicious crab. Serve with chapati or wild rice, fresh coriander and lime.
Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30 minutes.
In a mixer grinder add the whole chillies, garlic, ginger, coriander, cumin and mustard seeds. Blend into a coarse paste with some water (just enough to mix). Once blended, add in the coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
Heat the oil in a pan. Add the finely sliced onions and fry until softened. Add the prepared ground spices and cook for a couple of minutes on a medium to low heat, stirring regularly. Add the curry leaves and cook out for a couple of minutes.
Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Season to taste.
5. To serve, garnish with chopped coriander leaves and sliced chilli. Serve immediately.