To prepare the chutney, combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 minutes. Add tomatoes, chiles and cinnamon. Simmer 30 minutes stirring from time to time. Remove from heat – set aside. To prepare the curry: In a large saucepan, combine the butter, garlic, apple, onion and pepper. Saute over high heat until the apples and onions are soft. Add the Marsala to the apple-onion mixture and reduce by half. Add the chicken broth, curry powder, chiles and fish sauce; simmer 10 minutes. Let cool and blend to a puree in the food processor. This should almost be a paste. Combine the coconut milk and cream. Add this to the curry paste and simmer until thickened. Par-cook the pasta al dente. Divide pasta in bowls, ladle curry sauce over pasta, portion crab meat (quickly heated in microwave) over the top, add 2 to 3 tablespoons of the prepared tomato chutney on top, and then sprinkle with chopped basil. You can add grilled scallops, shrimp or any fish (salmon and halibut are great).