Serves 4

4 Sri Lankan crabs, cleaned and cut into pieces

5 garlic cloves

1/2 inch ginger, minced

3 onions, sliced

1/4 cup grated coconut

1 tbsp tamarind juice

2 teap fennel seeds

1 teasp cumin seeds

Bunch of coriander leaves

1 green chilli, sliced

1/4 cup fresh grated coconut

1 teasp red chilli powder

1 tbsp garam masala powder

1 teasp turmeric powder

1 teasp coriander seed

1 tomato, quartered

1 tbsp cooking oil

2 cups water

Salt to taste

Heat a small pot with a little oil and add the fennel seeds and cumin seeds. When they start popping, add the onion, garlic, 1/4 cup grated coconut, ginger and green chilli. Sautee until fragrant, about 5 minutes. Put the whole lot in the blender together with the coriander leaves and a little water and blend to a paste.

Heat a wok or large deep pan on the stove, add a little oil and sautee the paste mixture. Add the tomato, salt, tamarind juice and the rest of the spices and sautee for about 8 minutes until fragrant. Add water if it gets too dry. Add the crabs and combine well. Add a little more water, and cover with a lid and let cook for about 5 minutes. Check if crab is cooked and check taste. Serve in a dish with a few coriander leaves for garnish. Best eaten with white rice.