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.
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
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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.
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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.
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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.
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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.
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5
Add the spice paste to the pot and cook for 2 minutes, stirring constantly to prevent burning.
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6
Add the 10 fresh curry leaves, 1 pandan leaf (screwpine), and 2 slit green chilies. Stir well to combine all the aromatics.
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7
Add the crab pieces to the pot and stir to coat them with the spice mixture. Cook for about 5 minutes, turning occasionally.
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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.
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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.
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10
Taste and adjust the seasoning with more salt or tamarind paste if needed.
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11
Garnish with 2 tbsp chopped fresh cilantro and serve hot with steamed rice and 1 cut into wedges lime on the side.