Mexican Chilli Crab - Peter Kuruvita

Ingredients

• 6 blue swimmer crabs, cleaned and cut into 4 pieces or 1 x 1.5 kg mud crab, cleaned and cut into 6 pieces
• 100 ml vegetable oil
• 200 ml fish stock
• 50 ml vegetable oil
• ½ white onion, minced
• 8 garlic cloves, chopped
• 2 avocado leaves (see Note)
• 6 black peppercorns
• 1 tsp cumin seeds, toasted
• 8 guajillo chillies, stemmed, seeded and lightly toasted
• 4 tomatillos, roasted
• 1 habanero chilli (seeds optional)
• ⅓ cup chopped coriander leaves
• 3 allspice
• 2 limes, juiced