Immerse yourself in the captivating flavors of Jaffna with this Sri Lankan Spicy Crab Curry. Bursting with aromatic spices and rich coconut milk, this dish showcases the culinary brilliance of Sri Lanka's northern region. Follow this detailed guide to recreate the authentic taste of Jaffna Nandu Kulambu right in your kitchen.
Ingredients
🦀 4 large blue swimming crabs
🥥 1 cup desiccated coconut
💧 2 cups water for coconut milk
💧 1/2 cup water for curry
🛢️ 2-3 tablespoons cooking oil
🧄 5 cloves garlic, sliced
🧅 2 onions, chopped
🌿 3 bunches curry leaves
🔹 1/2 tablespoon fenugreek seeds
🧂 1 tablespoon salt
🌿 1/2 tablespoon turmeric powder
🍛 4 tablespoons Jaffna Curry Powder
🍋 4 tablespoons tamarind water from soaked tamarind pulp
🟫 1 stock cube
Instructions
1- Prepare the Crabs:
- Clean the crabs by removing the legs, claws, top shell, gills, and any undesirable internal parts.
- Rinse thoroughly and set aside.
2- Prepare Coconut Milk:
- Blend 1 cup desiccated coconut with 2 cups water into a fine paste.
- Strain through a metal sieve to extract coconut milk. Set aside.
3- Sauté Aromatics:
- Heat 2-3 tablespoons of cooking oil in a large non-stick pan over medium heat.
- Add sliced garlic and chopped onions, sautéing until onions turn translucent.
4- Add Curry Leaves and Fenugreek:
- Introduce curry leaves and fenugreek seeds, sautéing for a minute until they release their aroma.
5- Add Crabs and Season:
- Add cleaned crab pieces and sprinkle with salt.
- Stir and fry crabs for 2 minutes.
6- Incorporate Spices and Liquids:
- Add turmeric powder, Jaffna Curry Powder, and tamarind water.
- Pour in the prepared coconut milk.
7- Mix and Simmer:
- Stir to coat crabs evenly. Add 1/2 cup water and cover with a lid.
- Cook for 4-5 minutes to let crabs absorb flavors.
8- Final Touches:
- Remove the lid and add the stock cube. Stir until dissolved.
- Let simmer until gravy thickens.
9- Serve:
- Transfer to a serving dish and enjoy hot.
Prep Time: About 15-20 minutes
Cook Time: 30-40 minutes
Total Time: Approximately 45-60 minutes
Servings: 4
Equipment:
- Glass bowl for crabs
- Wooden cutting board
- Metallic blender (stand type)
- Metal fine-mesh sieve
- Large non-stick pan (with two handles)
- Wooden spatula
- Metal measuring cups and plastic measuring spoons for precision
- Glass lid with metal knob
- White ceramic serving plate
Cooking Tips
- Ensure crabs are meticulously cleaned for a pure taste.
- Use freshly prepared coconut milk for optimal flavor.
- The unique Jaffna Curry Powder is crucial for authenticity; consider making it from scratch as indicated in the linked recipe.
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Ivon's kitchen: https://www.youtube.com/@IvonskitchenRecipes
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Posted by Waivio guest: @waivio_hivecooking
