Crab Sukhe

Ingredients
Crabs     4 medium
Tamarind     1 lemon sized ball
Oil     4 tablespoons
Onions, sliced     3 medium
Ginger, sliced     1 inch piece
Garlic, sliced     12-16
Coconut     1 1/2 cups
Mustard seeds     1/2 teaspoon
Curry leaves     6-7
Turmeric powder     1/2 teaspoon
Malvani masala     1 teaspoon
Red chilli powder     1 teaspoon
Salt     to taste
Fresh coriander leaves, chopped     2 tablespoons

Method 

• Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. 
• Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. 
• Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. 
• Remove from heat and cool. Add a little water and grind in to a thick paste. 
• Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. 
• Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. 
• Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. 
• Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws. 
• Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. 
• Serve hot garnished with fresh coriander leaves.