Onion,sliced-1 cup( 2 small)
Green chilies,cut vertically-1 no( or to taste)
Curry leaves-2 sprigs
Tomato,chopped-1/2 cup(1 medium)
Thick coconut milk-1/4 cup
For masla paste
Ginger-1/2 ” piece
Shallots-4 to 5 nos
Kashmiri chili powder<-3/4 to 1 tbsp
Coriander powder-1.5 tsp
Turmeric powder-1/2 tsp
Black pepper powder-1/4 to 1/2 tsp
Garam masala powder-1/2 tsp
Grind together all the ingredients listed under ‘For masala paste’ to form a thick paste.Keep aside.
Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.
Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
Add more curry leaves ,if desired.