Heat oil in a pan (preferably coconut oil) and add the mustard seeds to splutter.
Add the chopped pieces of ginger and onion, garlic and curry leaves and fry.
Add all the masalas and tomato and finally the crab.
When the crab is done, add pepper powder and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.