Heat oil in a pan or kadai over medium heat. Add mustard seeds and fennel seeds, allowing them to splutter.

Add finely chopped onion, green chillies, and curry leaves to the pan. saute until the onions turn golden brown.

Add ginger-garlic paste and saute for a minute until the raw aroma disappears.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, and fenugreek seeds. Mix well and cook for a minute to release the flavours.

Add chopped tomatoes and cook until they turn soft and mushy. Pour in the coconut milk, stirring gently to combine all the ingredients. Season with salt and let the gravy simmer for about 10 minutes to allow the flavours to meld together.

Gently place the crab pieces into the gravy, ensuring they are submerged. Cover the pan and cook for 8-10 minutes or until the crab is cooked through.

Garnish the Mughlai Coconut Crab Curry with fresh coriander leaves.

Serve the flavourful curry hot with steamed rice or roti.

Mughlai cuisine is known for its richness and depth of flavours. Adjust the amount of red chilli powder according to your preference. The addition of coconut milk provides a luscious and velvety texture to the curry. Enjoy the decadent Mughlai Coconut Crab Curry, a testament to the grandeur of Mughal culinary heritage!