Recipe: Tasty Sri Lankan Crab Curry

  • on September 9, 2021
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Sri Lankan Crab Curry.

Sri Lankan Crab Curry You can have Sri Lankan Crab Curry using 24 ingredients and 10 steps. Here is how you cook that.

Ingredients of Sri Lankan Crab Curry

  1. It’s 1/2 tbsp of raw long white rice.
  2. Prepare 4 tbsp (1/4 cup) of desiccated coconut (unsweetened) OR freshly grated coconut.
  3. Prepare 1 inch of ginger minced.
  4. Prepare 6 of garlic cloves left whole.
  5. You need 1/2 of yellow onion finely chopped.
  6. You need 1 1/2 tbsp of unroasted curry powder recipe below – see notes for substitutes.
  7. Prepare 1/2 tsp of cayenne pepper I use 1 heaped tsp because we like it extra spicy.
  8. Prepare 2 tsp of sugar.
  9. You need 1 tbsp of tamarind paste.
  10. Prepare 6-8 of curry leaves.
  11. It’s 1-2 of pandan leaves fresh or dried.
  12. It’s 2-3 of fresh red or green chili peppers or 2 serrano peppers, sliced or slit in half.
  13. You need can of coconut milk good quality.
  14. You need 5-6 of FRESH blue swimmer crabs cleaned and cut in half.
  15. Prepare of Salt to taste.
  16. You need of Drumstick leaves traditional, but optional.
  17. Prepare of If you can’t find curry, pandan or drumstick leaves you can add some flat leaf parsley or cilantro instead.
  18. You need as needed of Water.
  19. You need of Unroasted Curry powder (Please see notes).
  20. You need 4 tsp of whole coriander seeds.
  21. You need 3 tsp of whole cumin seeds.
  22. You need 1/2 tsp of mustard seeds.
  23. Prepare 1 1/2 tsp of black peppercorns.
  24. It’s 1 tsp of fennel seeds.

Sri Lankan Crab Curry step by step

  1. Curry Powder Finely grind all the spices in a spice grinder. Set aside. If you are using roasted curry powder, add another 1 tsp of fennel seeds, ground to a powder (or ½ tsp ground fennel)..
  2. Crab Curry Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set aside..
  3. Add about 2 tbsp of coconut oil (or vegetable oil) into a large saucepan (there has to be enough space to gently stir the crabs) and heat over medium heat. Add the onion, ginger, garlic and saute for a few minutes until the onions have softened..
  4. When onions are soft, add the 1 ½ tbsp of the curry curry powder, cayenne pepper and coconut/rice mix. Cook for 2 – 3 minutes until the spices become fragrant..
  5. Add the tamarind paste, sugar, chili peppers, curry leaves and pandan and ¾ of the coconut milk from the can. Add a generous ¼ tsp salt (more can be added after you taste it later). Bring it to a boil..
  6. Place the crabs in this gravy/sauce and gently mix to coat the crabs with the thickened gravy..
  7. Bring it to a boil on medium high heat and then lower the heat to medium, cover and simmer for 15 – 20 minutes, until the crabs turn pink and are cooked through. Make sure to turn over/stir the crabs half way through cooking to make sure they are well coated with the gravy while being cooked..
  8. Add extra coconut milk if you prefer it more creamy, or up to ½ cup of water to dilute the gravy. Add salt to taste..
  9. Add the drumstick leaves or parsley or cilantro leaves and stir through while hot..
  10. Serve warm with steamed rice. Enjoy!.
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