1. Heat oil in a pot
2. Add all whole spices and sauté.
3. As soon as it begins to splutter add chopped onions, chillies, and curry leaves.
4. Sauté until onions turn lightly golden brown then add your ginger garlic paste.
5. Add the crab pieces and coat well in the oil.
6. Let the crab sauté in the oil and spices. It will turn a lovely pink/orange/red color.
7. As soon as it turns color and starts to fry in the oil then you add the curry powder, turmeric powder, coriander and cumin powders, and salt.
8. Give it a good stir to coat the crab nicely with all these spices and aromatics.
9. Add the liquidized tomatoes and let them cook.
10. Strain the tamarind liquid and add it to the curry.
11. Cook till done.
12. You will see a nice gravy form and oil will float to the top.
13. Don’t let the gravy get too thick.
14. Turn stove heat down to lowest, garnish with chopped coriander, and leave the curry to simmer for about 15 minutes.
15. Served with rice or thick freshly sliced bread.

You can use Mild or Hot or Extra hot curry powder. It all depends on your preference. Also, chilies are optional if you do not like spicy food.