Ingredients

Steps

• Clean and break down the crab into manageable pieces, discarding tail flaps and gills.
• Grind fennel and cumin seeds, then blend with coconut and water into a smooth paste.
• Heat oil in a pan and fry fennel, fenugreek, garlic, shallots, and onion until golden-brown.
• Add curry leaves, chilli powder, and turmeric, then simmer with tomatoes until pulpy.
• Stir in coconut paste, water, kokum, tamarind, coriander, sugar, salt, and crab.
• Cover and cook over high heat for 3-4 minutes until the sauce is thick.