Curried Crab with Coconut and Chili

• 2 1/4 pounds live crab
• 1/4 cup coriander seeds
• 1 1/2 tablespoons cumin seeds
• 1 tablespoon whole black peppercorns
• Sea salt
• 5 1/2 ounces white wine vinegar
• 2 ounces desiccated coconut
• 1 tablespoon fresh ginger
• 5 garlic cloves
• 1 large green chile
• 1 white onion
• 1 tablespoon canola oil
• 1 medium ripe tomato
• 10 fresh curry leaves
• 1/2 ounce fresh turmeric
• 1 tablespoon chile powder
• 9 ounces unsweetened coconut milk

Instructions

1. 1.Place the crab in the freezer for 2 hours or until it stops moving.
2. 2.Remove the legs and crack them with a rolling pin.
3. 3.Remove the top of the shell and clean out the insides with your fingers.
4. 4.Chop the crab and top shells in half.
5. 5.Heat a medium saute pan over medium heat.
6. 6.Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes.
7. 7.Cool completely.
8. 8.To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder.
9. 9.Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
10. 10.Heat the oil in a heavy, large, wide pot over low heat.
11. 11.Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes.
12. 12.Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes.
13. 13.Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil.
14. 14.Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes.
15. 15.Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
16. 16.Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.