Sri Lankan Crab Curry
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
225 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Crab Curry
Description
This recipe consists of preparing a fresh curry powder by grinding coriander, cumin, mustard seeds, black peppercorns, and fennel seeds to a fine powder. The curry is then built by sautéing ginger, whole garlic cloves, and finely chopped onions in coconut oil, followed by the addition of the curry powder, cayenne pepper, and a freshly ground rice and desiccated coconut paste to add body and texture.
Tamarind paste, sugar, chili peppers, curry leaves, pandan leaf, and coconut milk are added to create a complex sauce with tangy, sweet, and aromatic layers. The cleaned and halved blue swimmer crabs are gently simmered in this gravy to absorb the spices while remaining tender. The dish is finished with salt and optional curry or cilantro leaves for garnish.
The curry offers a deep, spicy flavor profile with umami crab sweetness enhanced by the rich coconut milk and aromatic herbs. It's a traditional Sri Lankan preparation that is both hearty and flavorful, suitable as a main dish served with rice or bread.
A note in the recipe suggests adding extra ground fennel when using roasted curry powder to maintain the authentic flavor balance.
Ingredients
Crab Curry
- 1 tbsp rice I use basmati rice, raw, long white
- 4 tbsp desiccated coconut ¼ cup, unsweetened; or freshly grated coconut
- 1 inch ginger minced
- 6 garlic left whole, cloves
- ½ yellow onion finely chopped
- 1 ½ tbsp curry powder recipe below (see notes for substitutes, unroasted
- ½ tsp cayenne pepper I use 1 heaped tsp because we like it extra spicy
- 2 tsp sugar
- 1 tbsp tamarind paste
- 6 - 8 curry leaves
- 1 pandan leaf fresh or dried, about 4 inches in length
- 2 - 3 Chili pepper or 2 serrano peppers, sliced or slit in half, fresh, red or green
- 1.5 cups coconut milk good quality
- 6 blue swimmer crab cleaned and cut in half (see video in post for cleaning instructions).
- salt to taste
- drumstick leaves traditional, but optional. you can use cilantro leaves if you like instead (not a flavor substitution)
- water as needed
Unroasted Curry Powder (please see recipe notes)
- 4 tsp coriander seeds whole
- 3 tsp cumin seeds whole
- ½ tsp mustard seeds
- 1 ½ tsp black peppercorns
- 1 tsp fennel 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).
Crab Curry
- Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set aside.
- 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.
- 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.
- 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.
- Place the crabs in this gravy/sauce and gently mix to coat the crabs with the thickened gravy.
- 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.
- Add the drumstick leaves or cilantro leaves and stir through while hot.
- Serve warm with steamed rice. Enjoy!
Notes
- If using Sri Lankan roasted curry powder, include an additional 1/2 teaspoon of ground fennel with the spices to preserve traditional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1crab | |
| Calories | 225kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 50mg | 56% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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