Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
3. Step
Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
4. Step
Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
5. Step
Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
6. Step
Grind it into a smooth paste. Set aside.
7. Step
For the Crab Curry:
8. Step
Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
9. Step
Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
10. Step
Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
11. Step
Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
12. Step
To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they’re cooked.
13. Step
Top with coriander leaves and serve hot with fresh rotis or jasmine rice.
