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Sri Lankan Crab Curry

A fragrant and flavorful seafood curry with fresh crab, coconut milk, and aromatic spices. This authentic Sri Lankan dish offers a perfect balance of heat, sweetness, and tanginess.

55 minMediumServes 4420 cal/serving

Sri LankanDinnerStovetopPescatarianHigh ProteinLow CarbPork-FreeCorn-Free

Ingredients

  • 2 whole blue or mud crabs, cleaned
  • 2 tbsp Sri Lankan curry powder
  • 1 tsp ground turmeric
  • 1 tsp red chili powder
  • 2 cups coconut milk
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 green chilies, slit
  • 10 fresh curry leaves
  • 1 pandan leaf (screwpine)
  • 1 inch cinnamon stick
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 tbsp tamarind paste
  • 2 tbsp coconut oil
  • to taste salt
  • 1/2 tsp sugar
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. 1

    Clean the 2 whole blue or mud crabs thoroughly, remove the top shell, and cut each crab into quarters. Crack the claws slightly to allow the flavors to penetrate.

  2. 2

    In a small bowl, mix together the 2 tbsp Sri Lankan curry powder, 1 tsp ground turmeric, and 1 tsp red chili powder with a tablespoon of water to make a paste.

  3. 3

    Heat 2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat. Add 1/2 tsp black mustard seeds and 1/2 tsp fenugreek seeds. When they start to splutter, add the 1 inch cinnamon stick.

  4. 4

    Add the 1 finely chopped onion and sauté until translucent. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, and sauté for another minute until fragrant.

  5. 5

    Add the spice paste to the pot and cook for 2 minutes, stirring constantly to prevent burning.

  6. 6

    Add the 10 fresh curry leaves, 1 pandan leaf (screwpine), and 2 slit green chilies. Stir well to combine all the aromatics.

  7. 7

    Add the crab pieces to the pot and stir to coat them with the spice mixture. Cook for about 5 minutes, turning occasionally.

  8. 8

    Pour in the 2 cups coconut milk, add the 1 tbsp tamarind paste, to taste salt, and 1/2 tsp sugar. Stir to combine everything.

  9. 9

    Bring the curry to a gentle simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes until the crab is cooked through and has absorbed the flavors.

  10. 10

    Taste and adjust the seasoning with more salt or tamarind paste if needed.

  11. 11

    Garnish with 2 tbsp chopped fresh cilantro and serve hot with steamed rice and 1 cut into wedges lime on the side.

Questions

How long does Sri Lankan Crab Curry keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Sri Lankan Crab Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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