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1
In a dry skillet over medium heat, toast coconut in a single layer, stirring constantly, until golden and aromatic, 5 to 6 minutes.
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2
Watch it carefully, as coconut can burn easily.
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3
Transfer to a bowl.
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4
In the same skillet, toast separately coriander, cumin, chiles, cardamom and cinnamon in that order until each is fragrant.
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5
The time will vary from a few seconds to up to 2 minutes.
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6
Take care not to burn.
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7
Add each to bowl with coconut.
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8
Transfer coconut and spices to a blender and grind to a fine powder.
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9
Add garlic, 30 curry leaves and turmeric.
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10
Pour in 1/2 cup (125 mL) water and blend.
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11
Continue to add more water as needed, to make a smooth thick paste, scraping down sides of blender occasionally.
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12
In a wide-bottomed saucepan, heat oil over medium heat.
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13
Add coconut paste and remaining curry leaves.
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14
Saute, stirring continuously, until masala (mixture) turns a few shades darker and aromatic, 5 to 6 minutes.
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15
If necessary, deglaze pan with 1 tbsp (15 mL) water periodically while sauteing to prevent burning.
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16
Add crab and mix well.
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17
Saute until crab is well seasoned with masala, 3 to 4 minutes.
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18
Pour coconut milk into pan.
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19
Add salt and kokum.
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20
Shake pan to settle crab.
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21
Cover and bring to a gentle boil over medium heat.
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22
Cook, stirring periodically, until gravy is thickened, about 10 minutes.
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23
Serve hot over rice or with South Indian Rice and Lentil Crepes.
