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1
Place the crab in the freezer for 2 hours or until it stops moving.
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2
Remove the legs and crack them with a rolling pin.
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3
Remove the top of the shell and clean out the insides with your fingers.
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4
Chop the crab and top shells in half.
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5
Heat a medium saute pan over medium heat.
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6
Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes.
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7
Cool completely.
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8
To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder.
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9
Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
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10
Heat the oil in a heavy, large, wide pot over low heat.
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11
Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes.
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12
Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes.
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13
Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil.
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14
Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes.
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15
Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
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16
Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
