Discover the vibrant and rich flavors of Sri Lanka with this Spicy Crab Curry, known as Jaffna Crab Curry. This traditional dish combines succulent crabs with aromatic spices and creamy coconut milk, creating a mouthwatering experience straight from Ivon's Kitchen.
Ingredients
🦀 4 large crabs
🥥 1 cup desiccated coconut
💧 2 cups water for coconut milk
🫒 3-4 tablespoons cooking oil
🧄 5 garlic cloves, sliced
🧅 2 onions, chopped
🌿 3 bunches curry leaves
🌶️ 2-3 green chilies, broken
🌱 1/2 tablespoon fenugreek seeds
🧂 Salt to taste
📀 1/2 tablespoon turmeric powder
🌶️🌿 4 tablespoons Jaffna Curry Powder
🌴 4 tablespoons soaked tamarind water
💧 1/2 cup water for cooking
🟨 1 stock cube
Instructions
1- Clean the Crabs:
- Remove the legs, claws, apron, gills, and internal organs from 4 large crabs.
- Break the bodies in half and rinse thoroughly under cold water. Set aside.
2- Prepare Coconut Milk:
- Blend 1 cup of desiccated coconut with 2 cups of water in a blender until smooth.
- Strain the mixture through a metal mesh strainer into a bowl, pressing the solids to extract the coconut milk. Set the milk aside.
3- Sauté Aromatics:
- Heat 3-4 tablespoons of cooking oil in a wok over medium heat.
- Add 5 sliced garlic cloves and sauté until lightly fragrant.
- Add 2 chopped onions and stir until they start to become translucent.
- Stir in 3 bunches of curry leaves and 2-3 broken green chilies.
4- Add Fenugreek Seeds:
- Sprinkle 1/2 tablespoon of fenugreek seeds and mix well.
5- Cook Crabs:
- Add the cleaned crabs to the wok and season with salt.
- Fry for 2 minutes, stirring occasionally, until the crabs turn bright orange-red.
6- Incorporate Spices and Liquids:
- Mix in 1/2 tablespoon of turmeric powder and 4 tablespoons of Jaffna curry powder.
- Pour in 4 tablespoons of soaked tamarind water and the prepared coconut milk.
- Stir well to ensure the crabs are evenly coated.
7- Simmer the Curry:
- Pour in 1/2 cup water and cover the wok with a lid.
- Let simmer for 4-5 minutes to blend the flavors.
8- Final Seasoning:
- Crumble 1 stock cube into the curry and stir well until dissolved.
- Allow the curry to simmer until it reaches the desired consistency.
9- Serve:
- Serve the curry hot, garnished with fresh curry leaves, if desired.
Prep Time: 20-30 minutes
Cook Time: 15-20 minutes
Total Time: 35-50 minutes
Servings: 4
Calories: 280
Proteins: 25g
Fats: 13g
Carbohydrates: 18g
Equipment:
- Glass bowls
- Wooden chopping board
- Blender (standard kitchen model with stainless steel jar)
- Measuring cups
- Metal mesh strainer
- Wok/Kadai
- Wooden spatula
- Gas stove/hob
Cooking Tips:
- Ensure thorough cleaning of crabs for the best flavor.
- Freshly made coconut milk enhances the dish's authenticity.
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Jaffna Crab Curry
