In a bowl, mix all the spices with hot water until you achieve a smooth consistency.

Heat the vegetable oil in a wok over medium heat. Add the spice mixture and sauté for 15-20 minutes until the oil separates and the paste becomes fragrant and glossy. If the paste starts to dry out, add small amounts of water to keep it from burning. Season with a pinch of salt and cracked black pepper.

Prepare the crabs by removing the triangular flap, top shell, gills, and mouthparts. Keep the top shells and tomalley, then rinse the crabs briefly. Cut them in half and crack the claws.

Add the dried curry leaves to the sautéed spice paste and cook for an additional 1-2 minutes.

Stir in the coconut cream and water, bringing the mixture to a simmer.

Break up the soaked tamarind pulp in the hot water by hand, then strain it and add half of the tamarind water to the curry.

Incorporate the vinegar, salt, sugar, and cracked black pepper to taste.

Gently add the crabs to the curry, stirring to coat them in the sauce. Simmer on medium-low heat for 10-15 minutes, turning the crabs halfway through, until they change color and are fully cooked.

Once cooked, remove the crabs and place them on a serving dish. If you prefer a saucier curry, add extra coconut cream and water; otherwise, cook it down for a thicker consistency. Adjust the seasoning with tamarind water, vinegar, salt, sugar, and cracked black pepper as needed, then pour the sauce over the crabs.

In a large bowl, mix the flour and salt. Pour in the boiling water and stir with a spatula. Add the remaining water and mix until combined.

Transfer the dough to a work surface and knead it into a ball with your hands for 1-2 minutes until it comes together. Cover and let it rest for 15-20 minutes.

Knead the dough again for 3-5 minutes until smooth. Lightly flour your work surface, then roll each dough ball into thin round sheets using a rolling pin.

Brush melted butter over the dough sheets and evenly sprinkle the shredded spinach on top. Roll each sheet into a long roll, then coil it into a circular shape, tucking the end underneath and pressing down.

Let the coiled dough rest for a few minutes while you repeat the process with the remaining dough balls.

To cook the flatbreads, roll each coil into 0.5 cm thick rounds. Heat oil and butter in a pan over medium heat and fry each flatbread for 1-2 minutes on each side until they are dark golden brown, pressing down with a spatula occasionally for even cooking.

Remove the flatbreads and place them on paper towels to absorb excess oil. Serve the Spiral Spinach Flatbread alongside the Crab Curry.