| • | Wash the Blue crabs and cut down it into halves and Dungeness or Mud crabs can be cut down into 4.
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| • | Crack the shells and claws gently with a mallet.
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| • | Grind onions, garlic and ginger to make a fine paste.
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| • | Add veggie oil to a red-hot pot and stir-fry paste for 2-3 minutes.
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| • | Take a little bowl, mix chilli powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.
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| • | Add this paste to the pot, stir-fry until quite a toasted and oil begins to ooze from paste.
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| • | Now add coconut milk, curry leaves, water, and season with salt.
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| • | When the mixture begins to boil, drop-off the heat up to a simmer, stirring on occasion until the sauce thickens slimly for about 15-18 minutes.
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| • | Add lime juice and crabs, stir to coat with sauce.
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| • | Cover and simmer until crabs turn red.
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| • | Take aside crabs from the pot and keep warm, allow stand for about 15 minutes.
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