Making the most FINGER-LICKING GOOD Crab Curry - so good we'll fight the Colonel for the branding!

Cooking crab curry is an art form. Eating it is it's own art form as well. This method of cooking crab was taught to me many years ago by my mother-in-law. I am sharing it with my Youtube community with a few modern updates! You will wish you could smell this through your TV/mobile device as it was cooking! Ingredients 2kg crab - 1.1kg after cleaning For the Marinate ~ 2 thumbs of whole ginger 10 cloves garlic 1 tsp salt 2 tbs coconut oil 1 tbs soy sauce A handful of dhania (coriander) - Apologies for the incorrect spelling in the video Large Splash of lemon juice ~ 2tbs For the braise 1 large onion, grated A large handful of curry leaves 4 green chillies - to taste 1/2 cup oil 1 curry spoon mixed masala - equivalent to 4tbs 1 tsp hurdee (tumeric) powder 2 bay leaves 1 tsp mustard seeds 1 tsp sesame seeds 1/2 tsp methi (fenugreek) seeds 1 tsp jeera (cumin) 1 tsp dhania (coriander) seeds 1 tsp black pepper corns 4 large tomatoes, grated 1/2 cup tomato puree 1 tsp salt 1 tsp mixed herbs 2 tbs imlee (tamarind) 1 cup coconut milk 1 tsp dhania (coriander) powder 1 tsp Jeera (cumin) powder Spring onion and Dhania to garnish We served with some fresh French loaf to soak up the gravy. If you are like Pranesh, you will need an antihistamine because the curry is irresistible! I mix masala like this:    • How I mix my masala