Finely chop the onions and tomatoes and set them aside.
Grind peppercorns, cumin seeds, fennel seeds, garlic, ginger, coconut, chili powder and coriander powder with a little water.
Heat the oil in a large deep pot. When hot add fenugreek seeds and curry leaves and wait for 20 seconds.
Add the chopped onion and sauté till the onions are translucent.
Then add the chopped tomato and sauté for 5-7 minutes on medium heat until it has softened.
Add the ground spices and add salt. Let it sauté for five minutes and then switch off the stove.
Use a hand blender to blend the ingredients into a smooth paste.
Add 2 cups of water and bring the curry to a boil.
At this point you can add the crab. If using frozen crab, then add to the curry and let it cook on medium-high heat for 5-8 minutes until the shells are warm. If using fresh crab, then simmer it on medium-high heat for 10-12 minutes until the crab is cooked.
Garnish with cilantro leaves and serve with white rice!
