Saucepan@saucepan · Shared this recipeFollowSri Lankan · dinnerSri Lankan Crab CurryA rich and aromatic Sri Lankan crab curry made with a homemade unroasted curry powder, toasted rice and coconut, and creamy coconut milk.total15 minprep15 mincook20 minservings6Original recipe on greatcurryrecipes.netKeep this recipeAdd a copy of 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 servingsMud Crabs cleaned and cut in halfFOR THE COCONUT AND RICE MIXTURE2 tbsp raw matta rice4 tbsp desiccated coconut or freshly grated coconut, 1/4 cupFOR THE CURRY2 tbsp coconut oil0.5 onion, roughly chopped1 inch fresh ginger, minced6 whole garlic cloves, roughly chopped2 tbsp unroasted curry powder0.5 tsp red chilli powder or a bit more to taste1 tbsp tamarind paste2 tsp sugar3 fresh red or green chillies8 curry leaves2 pandan leaves400 ml coconut milkSalt to tasteFOR THE SRI LANKAN CURRY POWDER4 tsp coriander seeds3 tsp cumin seeds0.5 tsp mustard seeds2 tsp black peppercorns1 tsp fennel seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: Finely grind all of the curry powder spices and set aside.2Step 2: Heat a large sauce pan or clay pot over medium heat. When hot, add the rice and grated coconut and dry fry until lightly browned and fragrant. Transfer to a pestle and mortar and pound to a fine powder. Set aside.3Step 3: Add about 2 tbsp coconut oil to a large pan or clay pot. You will need a large enough pot to be able to stir the crabs. Heat the oil over a medium heat.4Step 4: Add the onion, ginger and garlic and sauté for a few minutes until the onions have softened.5Step 5: Now add the curry powder, chilli powder, and coconut/rice mix. Cook for 2-3 minutes until the spices become fragrant.6Step 6: Add the tamarind paste, sugar, chilli peppers, curry leaves and pandan plus ¾ of the coconut milk. Then season with ¼ tsp salt, more can be added later to taste. Bring to a boil.7Step 7: Place the crabs in the sauce and gently stir to coat the crabs in the sauce. Bring this back to a boil on medium-high heat then lower the heat to medium. Cover and simmer for 15-20 minutes until the crabs are just cooked through.8Step 8: Make sure to turn the crabs half way through to ensure they are well coated in the sauce.9Step 9: Add extra coconut milk if you prefer it creamier or up to ½ cup water to dilute it if you like.10Step 10: Serve warm with steamed rice or bread.getsaucepan.com/r/979a7455-ec8a-4929-9608-8123ef01e62d · Original: https://greatcurryrecipes.net/2022/01/29/sri-lankan-crab-curry/
