2 tbsp chopped dried kokum (available from specialist Indian stores)
1 tsp tamarind liquid
1 tbsp ground coriander
1 tsp jaggery or soft brown sugar
1 tsp salt
Directions
For the crab
break off the tail flaps and discard. Break off the claws
then take a large-bladed knife and cut them in half at the joint; crack the shells of each piece with a hammer or the back of a knife. Chop the body section in half
then gently tug on the legs to pull the body pieces away from the back shell. Use a knife as an added lever if you need to
but the body pieces should come away quite easily with the legs still attached. Turn each piece over and pick off the dead man’s fingers (soft gills)
then cut in half once more so you have two legs attached to each piece.
For the coconut paste
grind the fennel and cumin seeds in a pestle and mortar
then add to a mini-food processor with the coconut and a splash of water and blend to a smooth paste.
For the masala
heat the oil in a heavy-based saucepan or karahi over a medium heat
add the fennel and fenugreek seeds
garlic
shallots and onion and fry for 10 minutes
or until the onion is golden-brown.
Stir in the curry leaves
chilli powder and turmeric
fry for 30 seconds and then add the tomatoes. Simmer for 5-10 minutes
stirring occasionally
until the tomatoes have reduced down to a pulp.
Stir in the coconut paste and fry for 2-3 minutes. Add 200ml/7fl oz of water and the kokum
tamarind liquid
coriander
sugar and salt and bring to a boil. Add the crab
cover the pan
and cook over a high heat for 3-4 minutes
or until the sauce is rich and quite thick
adding a splash more water if it looks like catching on the bottom of the pan. Serve.
