Jaffna Crab Curry

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1. 1Step 1: If you get a live crab, put it in the freezer for 1 hour until it stops moving completely. Then, with your fingers, lift and twist off the triangular flap under the crab and throw it away. With your fingers, lift and remove the head of the crab, which you should keep for presentation. Discard any grey juice but keep the yellow liquid as it is full of flavour. Cut the crab in half like you were slicing through the spine of an open book (and if it's a big crab, into quarters too). Then pull off the claws and the legs. Crack the claws by tapping them with the back of a big knife to let the curry seep into the crab while cooking. Wash the crab pieces and set aside.
2. 2Step 2: Heat the oil in a large saucepan over a medium heat. Fry the onion for 3–4 minutes, until soft. Add the garlic and ginger, and after about 1 minute when the garlic is starting to get fragrant, add the curry leaves, and cook for 30 seconds–1 minute, so the curry leaves are bright green. Add the salt, SL curry powder and the crab. Sauté for 3–4 minutes to give the crab a nice colour and fragrance. Pour over just enough water so the crab is about half submerged in liquid. Bring to a boil, then immediately turn the heat to a simmer and cook for 15–20 minutes. When it's ready, the crab should be pink and if you prise any flesh, it should not be slimy or raw.
3. 3Step 3: Gently stir in the rocket leaves or mustard greens, if using, and coconut milk, and cook through for 3–5 minutes. Switch off the heat and stir through a generous teaspoon of meat powder. Dish up immediately onto a big sharing platter. Seconds before eating, finish with a squeeze of lime.