Firstly, let’s start with cleaning and cutting your crab. Remove legs from the body. Then open the butt flap and remove.

Then grab from the whole and pull the top body casing off.

Now, remove the dead “man’s fingers”, then wash the yellow funny colours out.

Break in half and then get started on cutting. This is my top tip to make it easier to eat once cooked and no flesh will be left behind because now it’s more accessible. I do this with my kitchen scissor.

Now, for the tomatoes, I’d suggest that you either blend or grate them. If you blend them like I did, add 1 stem of curry leaves and 3 chilies and blitz.

Put your pot on a medium to high heat. Add oil, mustard seeds, onion, chillies, remaining curry leaves and turmeric and cook till translucent.

Add your paste and mix and leave to simmer for 2-3 minutes before adding your dried spices, do not add sugar at this point.

Put your heat on low to medium and allow the spices to fry for 5 minutes. Do not burn them! Thereafter, add your tomato and sugar and mix together and leave to simmer for 30 minutes.

Once done, add your tamarind water and let it cook for a further 15 minutes.

To make tamarind water, put your tamarind in 1 cup of hot water and mix with your hands and remove all the seeds and skin.

Now add your crab in and mix in. Leave it to cook for 30 minutes.

Now add 3/4 of your coriander and allow that to cook for a further 30 minutes. Add salt at this point to taste.