1 tbsp ground coriander
4 tbsp chopped fresh coriander leaves and stalks
4 garlic cloves, finely chopped
4 garlic cloves, crushed
5cm/2in piece fresh root ginger, peeled and finely chopped
5cm/2in piece fresh root ginger, grated
500g/1lb 2oz limes (approxiametly 5-6 limes), cut into wedges
2 limes, juice and finely grated zest
½ tsp asafoetida
300g/10½oz soft light brown sugar
1½ tsp mild chilli powder
1 tsp red chilli powder
1 tbsp ground cumin
2 tsp ground cumin
4 tbsp gram flour
1 tbsp mustard seeds
4 tbsp groundnut oil
salt, to taste
2 tbsp fine sea salt
1 tbsp vegetable oil
vegetable oil, for deep-frying
50ml/2fl oz white wine vinegar
8 small soft-shell crabs