2 tbsp whole coriander seeds 1 tsp whole peppercorns 8 dry, whole red chillies ½ tsp jeera ½ tsp mustard seeds few grains of methi seeds 1-inch fresh ginger
Heat 2 tbsp oil, reduce the flame, and fry all the above ingredients for 1 -2 mins. Then add: 6 medium onions, sliced, & fry till onions become light brown & limp. Add ¼ coconut, grated & fry the whole mixture until dark brown, & it releases its aroma. Remove from fire, & when cool, add 4 large, ripe tomatoes, grind the whole mixture to a smooth paste, & add to the crabs. Wash out the spice mixture from the mixer, & reserve 2 cups of this spice water. Heat 2-3 tbsp oil in a vessel &add all the crabs with masala paste & stir well. Fry for about 5 mins. Add 2 cups of masala water, & cook uncovered, on a slow fire, for about 15 mins or less. Add 1 tbsp Kachampuli (Brindleberry), simmer for a few minutes until the oil rises.