Ingredients:  
 
2 Large crabs  
3 Medium onions, finely chopped  
6 cloves Garlic, finely chopped  
2 tspn (10 ml)Finely grated fresh ginger  
1/2 tspn (2.5 ml) Fenugreek seeds  
10 Curry leaves  
8 cm (3 in) Stick cinnamon  
1-2 tspn (5-10 ml) Chili powder  
1 tspn (5 ml) Ground turmeric  
3 tspn (15 ml) Salt  
4 cups (950 ml) Thin coconut milk  
2 tbspn (30 ml) Desiccated coconut  
1 tbspn (15 ml) Ground rice  
2 cups (480 ml) Thick coconut milk  
3 tbspn (45 ml) Lemon juice  
 
Method :  
 
Remove the large shells of crabs and discard fibrous tissue found under the shell.  
 
Divide each crab into 4 portions, breaking each body in half and separating large claws from body.  
 
Leave legs attached to body.  
 
Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan.  
 
Cover and simmer gently for 30 minutes.  
 
Add crabs and cook for 20 minutes.  
 
If pan is not large enough, simmer half the pieces of crab at a time.  
 
Crab should be submerged in sauce while cooking.  
 
Heat desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown.  
 
Put in an electric blender container, add half the thick coconut milk, cover and blend on high speed for 1 minute.  
 
Add to curry with lemon juice.  
 
Wash out blender with remaining coconut milk and add.  
 
Simmer uncovered a further 10 minutes.