4 medium uncooked blue swimmer crabs

¼ cup oil

2 large onions, chopped

3 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 bay leaves

1 teaspoon coriander seeds

2 small fresh red chillies, chopped

1 tablespoon garam masala

2 tablespoons poppy seeds

2 tablespoons packaged ground almonds

¼ cup chopped fresh coriander

425g can tomato puree

1 ½ cups coconut cream

Gently pull crab shell away from body.  Rinse under cold water, drain.  Repeat with remaining crabs.  Heat oil in large frying pan, add onions, garlic, bay leaves, coriander seeds, chillies and garam masala, stir over heat for about 3 minutes or until onions are soft. 

Stir in poppy seeds, almonds, fresh coriander and tomato puree, bring to boil, stir in coconut cream, reduce heat, simmer, uncovered, for 5 minutes.

Add crabs to sauce, cover, and simmer for 20 minutes.  Turn crabs, cover, simmer further 15 minutes or until crabs are cooked through.  Serve with boiled rice, if desired.