50 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
400 ml coconut milk
1 tamarind pulp
2 (litres) stock
Put your crab into the boiling stock & boil for 12 mins
Cut the crab into 4 pieces.
Make your paste
Heat your oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.