Crab Masala Fry

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 medium onion, finely chopped, divided
• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1 whole small dried red chili, such as Thai bird or chile de árbol
• 5 whole black peppercorns
• 2 whole cloves
• 1 inch piece of ginger, minced
• 3 medium cloves garlic, minced
• 1 teaspoon fennel seeds
• 1 cup tomato puree
• 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

1. Warm 1 tablespoon oil in a heavy-bottomed saucepan over low heat until it glistens. Add 1 tablespoon chopped onion, the coriander seeds, cumin seeds, dried chili, peppercorns, cloves, ginger, and garlic. Cook everything, stirring often, until the mixture smells deeply aromatic, about 5 minutes. Take the pan off the heat and stir in the fennel seeds. Right away, move the mixture to a blender or a mortar and pestle, then blend or pound it into a smooth, fine paste, stopping to scrape down the sides as needed.
2. Clean the saucepan with a paper towel, then pour in the remaining oil. Set it over medium heat and warm until the oil shimmers. Add the remaining onion and cook, stirring, until it turns lightly golden, about 6 minutes. Stir in the tomato puree, bring it to a gentle simmer, and cook for 5 minutes. Add the turmeric powder and the spice paste, mixing until everything is fully combined. Keep cooking, stirring now and then, until the oil separates and begins to appear on top. If the paste starts sticking or drying out, add a few drops of water.
3. Add the crab and season with salt. Spoon some of the sauce over the crab so it is coated. Cover the pan and cook for 5 minutes. Uncover, stir, and cook for 10 minutes more, occasionally spooning the sauce back over the crab. Finish with the coriander leaves and serve right away with rice or bread.