1Firstly...clean and chop crabs in halves then using a rubber mallet pound crab bodies and legs to enable the sauce to get into the sweet succulent meat..place into large dish and cover with cold water...add 2 tsp of salt and let sit for 20 minutes...to get rid of any impurities and toxins.
2Dice brown onion, heat a large cast iron/pan over medium heat before adding 3 tbsp organic edible coconut oil/olive oil. Throw in 1 piece of cinnamon bark,3 cardamon seeds,2 cloves and 1 sprig of fresh curry leaves. Saute for about 3 minutes to allow the oil to extract the flavor from the spices
3Chuck in the diced onion and saute for about 8-10 minutes stirring frequently with wooden spoon until onion turns golden brown, careful not to burn.
4Next chop up tomatoes and set aside,add the ground garlic and grated ginger and stir,add 1 tsp turmeric powder,1 tsp chili powder,2 tsp ground coriander powder,1.5 tsp cumin powder and keep stirring for a minute, lower heat as dry ingredients tend to stick to the pan.
5Next throw in the chopped tomatoes and turn up the heat and stir for 1 minutes and then add 3 tbsp of warm water, 1/2 tsp of rock salt and continue to stir until the tomatoes are melted and a thick sauce is formed.
6Add the crab pieces and legs and stir until well coated with the sauce, turn heat down to low, add 1/4 cup of warm water, stir well and cover pan to simmer for 8-10 minutes.
7Chop up fresh cilantro to garnish.....serve piping hot with cooked white Basmathi rice....do have a box of Kleenex tissues handy .......Enjoy!