Crab Masala

Clean the crabs thoroughly: remove the top shell, gills, and stomach sac. Rinse well under cold water. Cut each crab in half and crack the claws slightly with the back of a knife to allow the masala to penetrate.

Marinate the crab pieces with turmeric, a pinch of red chilli powder, and salt for 15 minutes.

Heat coconut oil in a large, wide pan over medium-high heat. Add mustard seeds and let them splutter. Add curry leaves and fry for 20 seconds.

Add finely chopped onions and sauté on medium-high heat for 10–12 minutes until deep golden brown.

Add ginger paste and garlic paste. Cook for 3 minutes until the raw smell disappears.

Add chopped tomatoes and cook on medium heat, mashing them down, until the oil separates — about 8 minutes.

Add red chilli powder, coriander powder, and turmeric. Stir well and cook for 2 minutes.

Add the marinated crab pieces and toss to coat with the masala. Increase heat to high and cook for 5 minutes, stirring frequently, until the crab shells turn bright orange-red.

Add tamarind pulp, slit green chillies, and 100 ml of water. Cover and cook on medium heat for 10–12 minutes until the crab is fully cooked.

Add coconut milk and garam masala. Stir gently and simmer for 3 minutes on low heat. Garnish with fresh coriander and serve hot with steamed rice or appam.