Curried Crab with Coconut and Chili

1. 1

   Place the crab in the freezer for 2 hours or until it stops moving.

2. 2

   Remove the legs and crack them with a rolling pin.

3. 3

   Remove the top of the shell and clean out the insides with your fingers.

4. 4

   Chop the crab and top shells in half.

5. 5

   Heat a medium saute pan over medium heat.

6. 6

   Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes.

7. 7

   Cool completely.

8. 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.

9. 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.

10. 10

    Heat the oil in a heavy, large, wide pot over low heat.

11. 11

    Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes.

12. 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.

13. 13

    Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil.

14. 14

    Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes.

15. 15

    Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.

16. 16

    Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

* Per serving · 4 servings · Values may vary.