Wash the crab and remove the hard shell, scales and rib like segments in running water. Clean thoroughly so that there is no traces of sand in it. Keep aside
In a wide pan heat oil, add the whole spices – bay leaf, cardamom, cinnamon and fennel seeds. Once they start to sizzle add the curry leaves, onions and saute until they turn transparent and lose their raw smell.
Now add the ginger garlic paste and saute till they lose their raw smell. Now add mashed tomato pieces and mix well, let it cooked under a cover lid until mushy.
Now add the spice powders – turmeric, red chili, pepper, coriander powder and salt. Mix well and cover the lid and let it cook to ooze out oil
Add the cut crab pieces and mix well until the all the masala is well coated in the crab. I sprinkled some water at this stage, but chef does not add water and lets the crab cook under a covered lid.
In the mean time grind coconut, curry leaf, fennel seeds, green chili to a smooth paste
Once the crab changes its color to orange, this takes about 5-6 minutes. Add the coconut paste and mix well, let this cook for another 5 minutes in medium with a covered lid.
Once its done check for salt. Garnish with more curry leaves