1.Seprate the claws and cut the crabs into two.
2.Wash and remove gills and stomach sac.
3.Crack the claws lightly.
4.Grind all the ingredients for the green masala with approximately one tablespoon of water to a fine paste.
5.For the coconut masala, heat two tablespoons of oil in a pan.
6.Add coriander seeds, peppercorns, cloves and cinnamon and saute for two minutes.
7.Add onion and continue to saute till onion turns pink.
8.Add the coconut and continue to saute on very low heat till the coconut turns brown, make insure that it does not burn.
9.Cool and grind to a very fine paste with half a cup of water.
10.Heat two tablespoons of oil in a kadai.
11.Add bay leaves, peppercorns, cloves and green cardamoms, and saute for two minutes.
12.Add the green masala and saute till fragrant.
13.Add onions and saute till golden brown.
14.Add turmeric powder and chilli powder and saute for a couple of minutes more.
15.Add the carbs and mix well.
16.Add one cup of water and salt to taste, bring to a boil, lower heat and simmer till the carbs are cooked.
17.Stir in the coconut masala and half a cup of water.
18.When the gravy comes to a boil, remove from heat and leave to stand, covered, for about five minutes.
19.erve hot with steamed rice or chappatis.