Crab masala

Method

1. 1 Clean the crab, cut the shell in half, and gently crack the claws to allow the spices to penetrate the meat.
2. 2 Roast the grated coconut with pepper for 4 minutes, then coarsely grind it into a dry masala paste.
3. 3 Sauté shallots and ginger for 6 minutes, then add tomatoes and chili powder and cook for another 6 minutes until thickened.
4. 4 Add the crab to the pan, coat it with sauce, add 80 ml of water, and cover for 12 minutes; use less water so the crab releases its own sweet juices.
5. 5 Sprinkle with coconut masala sauce, peppercorns, and curry leaves, stir-fry for 4 minutes until the sauce coats the crab shells.