One of my favorite food, while I was in Sri Lanka last year, was the Sri Lankan Crab Curry and here is a recipe that I got from a local while I was there. Spicy and full of flavor it is turning out to be the favorite way to eat crabs in our household.
Last year this day I was in Sri Lanka on a solo trip. It wasn’t my first solo trip, but it was probably the best. One of the warmest country I visited with the best food ever. I ate a lot while I was in Sri Lanka would be an understatement. And while many things won my heart, the Sri Lankan Crab Curry made a firm place there.
One of the reasons for this could be the fact that Sri Lankan mud crabs are really the best. I haven’t tasted such sweet tasting crabs ever before and after that honestly. So ideally I should have left this taste behind in Sri Lanka but then heart and mind always don’t talk the same language. So I bugged my tuktuk driver’s wife for the recipe of Sri Lankan crab curry while I cooked with her.
I have come back and made it multiple times, of course the crabs aren’t as tasty but the curry is so damn comforting. It reminds me of Sri Lanka in the warmest possible way. With all the pictures of Sri Lanka coming up in my timehop and FB memories, I thought sharing of this Sri Lankan Crab Curry on the blog was apt right now. Because if I cannot go visit that country right now, at least I can share it’s food with you all.
Spicy Sri Lankan Crab Curry Recipe
- 1/4 cup freshly grated coconut
- 1 inch ginger minced
- 6-8 cloves garlic
- 1/2 onion chopped
- 1 tbsp curry powder recipe below
- 1/2 tsp cayenne pepper increase if you want more spicy
- 2 tsp sugar
- 1 tbsp tamarind paste
- 1 sprig curry leaves
- 1 - 2 pandan leaves I used dried
- 2 - 3 green chillies slit into half
- 1 cup coconut milk
- 5 - 6 Crabs Cleaned and chopped
- 2 tsp coconut oil
- Salt to taste
For the curry powder
- 4 tsp coriander seeds
- 3 tsp cumin seeds
- 1/2 tsp mustard seeds
- 6-7 black pepper corns
- 1 tsp fennel seeds
- Finely grind all the spices in a spice grinder or mixer and set aside.
- Grind grated coconut to a smooth paste. Set aside
- Heat 2 tbsp of coconut oil in a large kadai (I use my longpi pot for this). Add the onion, ginger, garlic and saute until the onions have softened.
- Now the 1 ½ tbsp of the freshly ground curry powder (of from before if you have), cayenne pepper and grated coconut. Saute for 3-4 minutes till the spices are fragant.
- Add the tamarind paste, sugar, chilies, curry leaves, pandan leaves and 1/2 cup of coconut milk. Bring to a boil.
- At this point, add salt and crabs. The curry wil be very thick so mix so that it is coating crabs and cook for 5 minutes.
- Add the rest of the coconut milk, some water to achieve the gravy consistency. Lower the heat, cover and cook till the crabs are fully cooked. This will take about 10 minutes or so.
- Turn off the gas, add chopped coriander leaves or if you have handy a little drumstick leaves. Cover and let it rest for 10 minutes. Serve with steamed rice.