Boil the crab in open flame by adding salt. Once the shells become a little soft remove from flame and drain the water.
Cut the crab as per your choice.
Dry roast 1 : In a pan dry roast the hing, dry red chilli, coriander seed and whole jeera. Let it cool.
Dry roast 2 : In the same pan dry roast the roughly chopped onion, ginger, garlic and tomato till onion caramalise. Let it cool
Now in mixer first powder the dry roast 1 and then dry roast 2 along with 1. This would be the base of our gravy.
In the same pan add oil and the gravy base, salt and kasoori methi and caramalised sugar. Keep on frying by sprinkling water till oil starts releasing.
Now add grated coconut and mix well again by sprinkling water till oil seperates. Add water and crab pieces and mix well.
Boil till the gravy seeps in the crab and required gravy consistency is achieved.
Serve with rice