Sri Lankan Crab Curry

Name: Sri Lankan Crab Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Sri Lankan
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

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

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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

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

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

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

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

Add the spice paste to the pot and cook for 2 minutes, stirring constantly to prevent burning.
6

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

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

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

Taste and adjust the seasoning with more salt or tamarind paste if needed.
11

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

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Questions

How much time should I plan for Sri Lankan Crab Curry?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 9 (20 minutes): "Cover and cook for about 15-20 minutes until the crab is cooked through and has absorbed the flavors."

Is there a substitute for curry leaves in Sri Lankan Crab Curry?

The entry for Sri Lankan Crab Curry calls for 10 fresh curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Is Sri Lankan Crab Curry spicy?

Moderately. The heat in Sri Lankan Crab Curry comes from 1 tsp red chili powder and 2 green chilies, slit. For a milder plate, remove the seeds and ribs from the green chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Sri Lankan Crab Curry keto-friendly?

A serving of Sri Lankan Crab Curry carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Can I freeze Sri Lankan Crab Curry?

Yes. Refrigerate what is left of Sri Lankan Crab Curry within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

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