Remove large crab shells and discard any fibrous tissue found under the shell. Divide each body into four. Break large claws and crack with a hammer. Seperate smaller claws and leave whole. Heat oil and fry onion, garlic, ginger, tomatoes and green chillies until the onions are translucent. Remove from the oil then blend ina food processor and set aside. Dry roast the coconut, aniseed, poppy seeds and almonds and grind to a smooth paste. Mix in the garam masala, ground coriander and chilli powder and set aside. Reheat oil in large pan and fry the cinnamon and cardamons until aromatic. Add onion and spices paste and stir fry for 2 minutes. Add crab meat and claws and mix well. Add hot water and simmer for about 15 minutes until the meat is cooked. Garnish and serve hot. This dish can be made using 1 lb fresh crabmeat. Follow the same method but only use a quarter pint of water and simmer for 7-10 mins.