1. Bring a large pot of water to a boil. 2. Drop in the crabs and cook until they stop moving, about 3-4 minutes. 3. Remove the crabs from the pot and cool. 4. When they are cool enough to handle, pull of and discard the top shell. 5. Scrape the insides clean with a small spoon. 6. Remove the spongy lungs on both sides of the body. 7. With a heavy knife, cut the crabs in quarters and crack the claws; set aside. 8. Heat a small frying pan over medium heat. 9. Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder. 10. Place in a bowl and add the paprika, cayenne and turmeric; set aside. 11. Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces. 12. Fry the black mustard seeds until they pop. 13. Add the onions and garlic and cook until lightly browned. 14. Stir in the spice mixture and the water. 15. Bring to a boil, and then simmer until the mixture is reduced by half. 16. Add the coconut milk and bring to boil. 17. Season with salt and add the crab. 18. Cook for 5 minutes, turning the pieces over to ensure even cooking. 19. Remove from the heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
