For the Curry Paste

• Combine all the spices with water until smooth.
• Heat vegetable oil in a wok over medium heat.
• Add curry paste and sauté for 15-20 minutes until the oils seperate and paste is fragrant.
• The paste should look glossy. If paste looks dry while sauteing, add small amounts of water to prevent the spices from burning.
• Season with a pinch of salt and cracked black pepper.

To make Crab Curry

• Clean the crabs by removing the triangular flap with top shell, gills and mouthparts.
• Save the top shells and tomalley inside the shells then rinse the crabs briefly.
• Cut in half, remove and crack the claws.
• Add dried curry leaves to the curry paste and sauté for another 1-2 minutes.
• Add coconut cream and water to prepared curry paste and bring to a simmer.
• Break up tamarind seed pulp in the hot water by hand. Strain and pour half of the tamarind water into the curry. Add vinegar, salt, sugar and cracked black pepper to taste.
• Add crabs to the curry and gently stir to coat in the sauce. Bring to a simmer on medium-low heat and cook for 10-15 minutes, turning over halfway through cooking, until the crabs turn colour and are cooked. Once cooked, remove the crabs and place on your serving dish.
• Add extra coconut cream and water if you prefer a saucier curry, or cook it down slightly for a thicker curry. Finally, adjust the curry seasoning again with tamarind water, vinegar, salt, sugar and cracked black pepper to taste. Pour curry sauce over the crabs.

For the Spiral Spinach Flatbread

• In a large bowl, combine flour and salt. Add boiling water to the flour and combine with a spatula. Add remaining water and combine.
• Tip the dough onto a work surface and bring together into a ball with your hands. Knead for 1-2 minutes until the dough comes together.
• Rest covered for 15-20 minutes.
• Knead the dough a second time for 3-5 minutes until smooth.
• Divide into 4 portions, form into balls and rest covered for 10 minutes.
• Lightly flour your work surface, take each dough ball and use a rolling pin to roll into thin round sheets.
• Brush melted butter on the dough sheets and sprinkle spinach evenly over the entire surface of each sheet.
• Roll dough sheets into long rolls. Coil into circular snail shape, tuck the end under and press down with your hand.
• Let dough rest for a few minutes while you repeat the process with the remaining dough balls.
• To cook the flatbreads, use a rolling pin to roll each coil into 0.5cm thick rounds.
• Heat oil and butter in a pan over medium heat and pan fry each flatbread for 1 to 2 minutes on each side until dark golden brown, pressing down with a spatula occasionally to cook the surface evenly.
• Remove and place on paper towel to soak up excess oil.
• Serve Spiral Spinach Flatbread on the side with the Crab Curry.