Saucepan@saucepan · Shared this recipeFollowSouth Asian · dinnerSpicy Sri Lankan Crab CurryA spicy and aromatic Sri Lankan crab curry made with fresh blue swimmer crabs in a flavorful unroasted curry powder and coconut milk base.total1 hr 15 minprep25 mincook50 minservings6Original recipe on theflavorbender.comKeep this recipeAdd a copy of Spicy Sri Lankan Crab Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 tbsp raw long white rice, I use basmati rice4 tbsp desiccated coconut OR freshly grated coconut, unsweetened, ¼ cup1 inch ginger, minced6 garlic cloves, left whole0.5 yellow onion, finely chopped1.5 tbsp unroasted curry powder ), recipe below (see notes for substitutes0.5 tsp cayenne pepper, I use 1 heaped tsp because we like it extra spicy2 tsp sugar1 tbsp tamarind paste6 curry leaves1 pandan leaf, fresh or dried, about 4 inches in length2 fresh red or green chili peppers, or 2 serrano peppers, sliced or slit in half1.5 cup coconut milk, good quality6 blue swimmer crabs . ), cleaned and cut in half (see video in post for cleaning instructionsSalt to tasteDrumstick leaves ), traditional, but optional. you can use cilantro leaves if you like instead (not a flavor substitutionWater, as needed4 tsp whole coriander seeds3 tsp whole cumin seeds0.5 tsp mustard seeds1.5 tsp black peppercorns1 tsp fennel seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: 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).2Step 2: Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set aside.3Step 3: 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.4Step 4: 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.5Step 5: 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.6Step 6: Place the crabs in this gravy/sauce and gently mix to coat the crabs with the thickened gravy.7Step 7: 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.8Step 8: 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.9Step 9: Add the drumstick leaves or cilantro leaves and stir through while hot.10Step 10: Serve warm with steamed rice. Enjoy!getsaucepan.com/r/7378fc0c-9ac3-4de2-95c6-b029f47deb51 · Original: https://www.theflavorbender.com/spicy-sri-lankan-crab-curry/
