dosas, uthappams, naan, or crusty bread for serving
Instructions
To make the crab:
In a large bowl, gently combine the crabmeat with the grated coconut, coconut milk, lemon juice, and salt and set aside.
To make the masala:
Preheat the oven to 400°F. In a medium frying pan, heat the oil over high heat. Pop the mustard seeds, then add the kari leaves and cook for a couple of seconds. Immediately add the garlic and leeks, decrease the heat to medium-high, and cook for 4 to 5 minutes, until the leeks are translucent. Lower the heat; add the red chile powder, tomatoes, and salt; and simmer for 5 to 7 minutes, until the fat in the masala has risen to the top or to the edges, it is an orange red in color, and thick, chunky, or semidry. The time will vary based on the water content of the tomatoes. If the tomatoes start to stick to the bottom of the pan, add a few tablespoons water. Turn the heat off and stir in the garam masala.
Spread the tomato masala evenly on the bottom of a baking dish. Place the coconut-crab mixture on top, letting the edges of tomato masala peek out. Bake for 10 to 12 minutes, until bubbly, and top with fresh herb springs. Serve with a crispy dosa, uthappams, naan, or crusty bread.
To make garam masala:
Preheat the oven to 300°F.
Combine all the spices in a small bowl. Spread them on a baking sheet and toast in the oven for 3 to 4 minutes, until fragrant. Let cool and grind in a coffee grinder to a powder.