I have used Dungeness and snow crab for this curry, but any sort of crab will work. No crab? Use shrimp, lobster or a firm fish. Serve with steamed basmati rice. The tamarind paste is the only hard ingredient to find, and it's always in either Latin or Asian markets, and you can buy it on Amazon.
2-3small fresh chiles,such as serrano or Thai, chopped
1 14-ouncecan of coconut milk
1/4cupgrated coconut,fresh, if possible
1heaping tablespoon tamarind paste
Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.
Saute the chopped onion, the ginger, and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and cook for another 2 minutes, stirring occasionally.
Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.
Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.
Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed.
Mix in the crab and cook until just heated, maybe 2 to 3 minutes. Stir in the cilantro and serve over rice.
NOTE: If you use ground versions of the spices, don't toast them.