Finely grind all the spices in a spice grinder. Set aside. If you're using roasted curry powder, add another 1 tsp of fennel seeds, ground to a powder (or ½ tsp ground fennel).

Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set aside.

Add about 2 tbsp of coconut oil (or vegetable oil) into a large saucepan (there should be enough space to gently stir the crabs) and heat over medium heat. Add the onion, ginger, garlic, and saute for a few minutes until the onions have softened.

When onions are soft, add the 1 ½ tbsp of the curry powder, cayenne pepper and coconut/rice mix. Cook for 2 - 3 minutes until the spices become fragrant.

Add the tamarind paste, sugar, chili peppers, curry leaves and pandan, and 1 cup of the coconut milk from the can. Add a generous ¼ tsp salt (more can be added after you taste it later). Bring it to a boil.

Place the crabs in this gravy/sauce and gently mix to coat the crabs with the thickened gravy.

Bring it to a boil on medium high heat and then lower the heat to medium, cover and simmer for 15 - 20 minutes, until the crabs turn pink and are cooked through. Make sure to turn over/stir the crabs half way through cooking to make sure they are well coated with the gravy while being cooked.

Add extra coconut milk if you prefer it more creamy, or up to ½ cup of water to dilute the gravy. Add salt to taste. Stir through and bring the curry to a simmer.

Add the drumstick leaves or cilantro leaves and stir through while hot.

Serve warm with steamed rice. Enjoy!