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3 tablespoons vegetable oil, divided
1 medium onion, finely chopped (about 1 cup), divided
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1 whole small dried red chile, such as Thai bird or chile de árbol
5 whole black peppercorns
2 whole cloves
1-inch piece of ginger, minced (about 1 tablespoon)
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon fennel seeds
1 cup tomato purée
1 teaspoon turmeric powder
2 medium Dungeness or Jonah crabs, cleaned and cut into half
Kosher salt
2 tablespoons finely chopped fresh cilantro leaves
Cooked rice or flatbread for serving
Directions
- Heat 1 tablespoon oil in a heavy-bottomed saucepan over low heat until shimmering. Add 1 tablespoon chopped onion, coriander seeds, cumin seeds, dried chili, peppercorns, cloves, ginger, and garlic. Cook, stirring frequently, until fragrant, about 5 minutes. Turn off the heat and add fennel seeds. Stir to mix through. Immediately transfer to the bowl of a blender or mortar and pestle and blend/pound until a fine paste is formed, scraping down sides as necessary.
- Wipe out saucepan with a paper towel and add remaining oil. Heat over medium heat until shimmering. Add the remaining onion. Cook, stirring, unti lightly browned, about 6 minutes. Add the tomato puree, bring to a simmer, and simmer for 5 minutes. Add turmeric powder and the ground spice paste. Stir well to combine and continue to cook, stirring occasionally, until the oil separates and starts surfacing. Add a few drops of water if the paste tends to stick or get too dry.
- Add the crab and salt. Spoon some of the sauce over the crab to coat. Cover and cook for 5 minute. Remove lid, stir, and continue to cook for 10 minutes, spooning the sauce over the crabs occasionally. Sprinkle with coriander leaves and serve immediately with rice or bread.
