Spicy Sri Lankan Crab Curry made with fresh blue swimmer crabs, and an aromatic and flavorful Sri Lankan curry base. It's a delicious, comforting, authentic Sri Lankan seafood curry dish! INTERMEDIATE - Preparing the crab will require some experience. Safe food practices are also important when choosing fresh crab as well. Ask for your fishmonger's help to clean the crab BEFORE you take it home, so that it'll be easier for you.
4tbspdesiccated coconut (unsweetened) OR freshly grated coconut¼ cup
1inchgingerminced
6garlic clovesleft whole
½yellow onionfinely chopped
1 ½tbspof unroasted curry powderrecipe below (see notes for substitutes)
½tspcayenne pepperI use 1 heaped tsp because we like it extra spicy
2tspsugar
1tbsptamarind paste
6 - 8curry leaves
1pandan leaffresh or dried, about 4 inches in length
2 - 3fresh red or green chili peppersor 2 serrano peppers, sliced or slit in half
1.5cupscoconut milkgood quality
6blue swimmer crabscleaned and cut in half (see video in post for cleaning instructions).
Salt to taste
Drumstick leavestraditional, but optional. you can use cilantro leaves if you like instead (not a flavor substitution)
Wateras needed
Unroasted Curry Powder (please see recipe notes)
4tspwhole coriander seeds
3tspwhole cumin seeds
½tspmustard seeds
1 ½tspblack peppercorns
1tspfennel seeds
Instructions
Curry Powder
Finely grind all the spices in a spice grinder. Set aside. If you're using roasted curry powder, add another 1 tsp of fennel seeds, ground to a powder (or ½ tsp ground fennel).
4 tsp whole coriander seeds, 3 tsp whole cumin seeds, ½ tsp mustard seeds, 1 ½ tsp black peppercorns, 1 tsp fennel seeds
Crab Curry
Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set aside.
1 tbsp raw long white rice, 4 tbsp desiccated coconut (unsweetened) OR freshly grated coconut
Add about 2 tbsp of coconut oil (or vegetable oil) into a large saucepan (there should 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.
1 inch ginger, ½ yellow onion, 6 garlic cloves
When onions are soft, add the 1 ½ tbsp of the curry powder, cayenne pepper and coconut/rice mix. Cook for 2 - 3 minutes until the spices become fragrant.
1 tbsp raw long white rice, 1 ½ tbsp of unroasted curry powder, ½ tsp cayenne pepper, 4 tbsp desiccated coconut (unsweetened) OR freshly grated coconut
Add the tamarind paste, sugar, chili peppers, curry leaves and pandan, and 1 cup 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.
2 tsp sugar, 1 tbsp tamarind paste, 6 - 8 curry leaves, 1 pandan leaf, 2 - 3 fresh red or green chili peppers, 1.5 cups coconut milk, Salt to taste
Place the crabs in this gravy/sauce and gently mix to coat the crabs with the thickened gravy.
6 blue swimmer crabs
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.
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. Stir through and bring the curry to a simmer.
1.5 cups coconut milk, Water, Salt to taste
Add the drumstick leaves or cilantro leaves and stir through while hot.
Drumstick leaves
Serve warm with steamed rice. Enjoy!
Notes
NOTE 1 - If you're using Sri Lankan roasted curry powder, make sure to add an extra 1/2 tsp of ground fennel to the curry powder when you cook this crab curry.