Back to 4 servings 4 soft shell crabs or 2 large blue crabs, about 1 kg total, cleaned and halved; crack the claws 2 tbsp coconut oil or vegetable oil 1 red onion, finely sliced 4 garlic cloves, finely sliced 1 inch fresh ginger, finely sliced or minced 2 green chilies, slit or chopped 1 tomato, roughly chopped (optional) 20 fresh curry leaves 1 tsp fenugreek seeds 1 tsp fennel seeds 1.5 tbsp Sri Lankan curry powder, or unroasted curry powder; reduce for less heat 1 tsp chili powder, adjust to taste 0.5 tsp ground turmeric 1 tbsp tamarind paste, diluted in 1/2 cup warm water and strained 1.5 cups good-quality coconut milk, divided 1 tsp sugar salt, to taste 0.5 lime, juiced, added at the end drumstick leaves or cilantro, optional, stirred in at the end steamed rice, to serve
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1 Step 1: Clean the crabs, cut them in half, crack the claws with the heel of a knife, and rinse. Set aside.2 Step 2: Heat the oil in a large heavy saucepan over medium heat. Add the onion, garlic, ginger and green chilies and cook for 3 to 4 minutes until softened.3 Step 3: Add the curry leaves, fenugreek and fennel seeds and fry for about 1 minute until the leaves turn bright green and the seeds smell fragrant.4 Step 4: Stir in the curry powder, chili powder and turmeric and cook for 1 to 2 minutes until fragrant, adding a splash of water if they catch.5 Step 5: Add the tomato if using, then the tamarind liquid, 1 cup of the coconut milk, the sugar and a generous 1/4 teaspoon of salt. Bring to a boil.6 Step 6: Add the crab pieces and turn gently to coat in the gravy. Bring back to a boil over medium-high heat, then reduce to medium-low, cover and simmer for 15 to 20 minutes, turning the crabs halfway through. The crab is done when the shells and flesh turn pink or red and the flesh lifts cleanly from the shell, with no raw or slimy texture.7 Step 7: Stir in the remaining 1/2 cup coconut milk, adding a little water if you prefer a thinner gravy, and simmer uncovered for 3 to 5 minutes until the sauce is slightly thickened. Adjust the salt.8 Step 8: Off the heat, stir in the drumstick or cilantro leaves and the lime juice. Rest the curry for 10 to 15 minutes so the gravy settles, then serve hot with steamed rice.getsaucepan.com/r/c51ada62-72b0-54ec-a00e-57a3c8dff9f3
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