3 fresh bird’s-eye chillies, thinly sliced
25g/1oz coconut flakes, toasted, to garnish
14 dry curry leaves or 7 fresh curry leaves
½ tsp ground fenugreek
2 tbsp chopped fresh coriander, to garnish
6 garlic cloves, thinly sliced
35g/1¼oz fresh root ginger, peeled and finely grated
2½ tbsp fresh lime juice
2 onions, thinly sliced
400ml tin coconut milk
2 tbsp condensed milk
500g/1lb2oz plain flour, plus extra for dusting
½ cinnamon stick
1 tsp coriander seeds, lightly crushed
2 tsp cumin seeds, lightly crushed
1 tsp black mustard seeds
1 tsp salt
1 tsp sea salt flakes
1 tsp sugar
2 tbsp sunflower oil
3 tbsp sunflower oil or groundnut oil
1 tsp ground turmeric
115g/4oz butter, melted
2 free-range eggs, beaten
150ml/5fl oz full-fat milk
2 x 1kg/2lb4oz cooked large whole crabs, meat picked, or 750g/1lb10oz white and brown crabmeat