1 tablespoon coriander seeds
1 tablespoon black peppercorns
6 cloves
8 cardamom pods, or 1 teaspoon ground
1 tablespoon turmeric
1 teaspoon ground cumin
2 teaspoons fenugreek (optional)
1 tablespoon vegetable oil or clarified butter
2 medium onions, 1 chopped fine and 1 sliced
2 garlic cloves, minced
2-3 small fresh chiles, such as serrano or Thai, chopped
2 tablespoons fresh ginger, minced
1 14- ounce can of coconut milk
1/4 cup grated coconut, fresh, if possible
1 heaping tablespoon tamarind paste
Salt
1/3 cup chopped cilantro
Instructions are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek. Saute the chopped onion, the ginger, and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and cook for another 2 minutes, stirring occasionally. Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree. Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer. Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed. Mix in the crab and cook until just heated, maybe 2 to 3 minutes. Stir in the cilantro and serve over rice.