large shells of crabs and discard fibrous tissue found under the shell.
crab into 4 portions, breaking each body in half and separating large
claws from body.
attached to body.
garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt
and thin coconut milk into a large saucepan.
simmer gently for 30 minutes.
Add crabs and
cook for 20 minutes.
If pan is not
large enough, simmer half the pieces of crab at a time.
Crab should be
submerged in sauce while cooking.
coconut and ground rice separately in a dry frying pan over moderate
heat, stirring constantly to prevent burning, until each is golden
Put in an
electric blender container, add half the thick coconut milk, cover and
blend on high speed for 1 minute.
Add to curry
with lemon juice.
blender with remaining coconut milk and add.
uncovered a further 10 minutes.