½ teaspoon turmeric powder *(note, optional if you want to avoid any discoloration of hands or napkins)
2 teaspoons kosher salt
¾ cup seafood stock
¼ cup coconut milk
Toast coriander, cumin, mustard, and fenugreek seeds in a large pan over medium heat for 5-7 minutes until aromatic. Stir constantly so as not to burn. Remove and grind in a mortar and pestle.
In the same pan, add coconut oil, red onion, curry leaves, pepper, garlic, ginger, tomato and tamarind paste. Cook for about 10 minutes, stirring occasionally until onion and pepper are soft.
While this is cooking, break down cooked crabs, starting with the crab upside down, removing the apron and carapace. Remove gills and innards, rinse inside so only meat remains. Cut or break in half or quarters and set aside.
Puree tomato mix in a food processor until smooth. Add back into pan with ground spices, turmeric, salt, seafood stock and crabs. Spoon liquid over crabs. Cover and cook for 10 minutes.
Remove lid, add coconut milk and cook an additional 10 minutes to thicken liquid.