Crab Curry (Sri Lankan)

Ingredients
5 large crabs, washed and split (w/ legs on) 1/2 tsp. turmeric
1-2 tbsp. cayenne pepper
1/4 tsp. allspice
salt to taste
1 tbsp. raw rice
1/2 tsp. black peppercorns
1 tsp. cumin seeds
3 tbsp. shredded coconut
5 cloves garlic
2 tbsp. oil
1 onion, chopped
1 sprig curry leaves
1 tomato, chopped
2” piece pandanus (optional)
1 bunch murunga leaves (optional) 1/2-cup water
1-cup coconut milk
2 tbsp. tamarind
Directions
1.) Wash and clean crabs (remove gills and dirt). Split down the middle and crack legs so gravy can penetrate. 2.) Toss crabs with turmeric, cayenne, allspice and salt. Set aside.
3.) Roast rice, peppercorns, and cumin together. Then roast coconut until brown. Grind all ingredients with garlic and set aside.
4.) Heat oil in medium pot. Sauté onions, curry leaves, tomato, pandan and murunga leaves.
5.) Add crabs and 1/2 cup water. Cover and steam.
6.) Combine rice mixture with coconut milk and add to pot. Stir and simmer for 10 minutes.
7.) Soak tamarind in 1/4 cup water. Strain seeds and add liquid to pot. Simmer additional 5 minutes until done. The gravy should be dark and rich.