Chettinad Crab

1. Break off and discard the crab’s tail flaps.
2. Break off the claws.
   1. Take a large-bladed knife and cut them in half at the joint.
3. Crack the shells of each piece with a hammer or the back of a knife.
4. Chop the body section in half.
   1. Gently tug on the legs to pull the body pieces away from the back shell.
5. Turn each piece over and remove the dead man’s fingers (soft gills).
   1. Cut in half once more so you have two legs attached to each piece.

Coconut paste

1. Grind the fennel and cumin seeds in a pestle and mortar.
2. Blend the coconut, fennel, and cumin seeds with some water using a food processor to create a smooth paste. 

Masala

1. Heat the oil in a heavy-based saucepan or kadai over a medium heat,
   1. Add the fennel and fenugreek seeds, garlic, shallots, and onion.
   2. Cook for 10 minutes, or until the onion turns a golden-brown.
   3. Stir in the curry leaves, chilli powder and turmeric.
   4. Cook for 30 seconds and then add the tomatoes.
   5. Let simmer for 5-10 minutes.
   6. stir occasionally until the tomatoes are reduced down to a pulp.
2. Stir in the coconut paste and cook for 2-3 minutes.
   1. Add 200 ml water, the kokum, tamarind liquid, coriander, sugar, and salt.
   2. Bring mixture to a boil.
   3. Add the crab, cover the pan, and cook over a high heat for 3-4 minutes, or until the sauce is rich and quite thick.
3. Serve and enjoy! 

Trivia

There are around 5,000 species of crab.