Saucepan@saucepan · Shared this recipeFollowSri Lankan · dinnerTraditional Sri Lankan Crab CurryA spicy and aromatic Sri Lankan crab curry made with fresh crab, roasted spices, coconut, and tamarind, simmered in a rich sauce.total1 hr 20 minprep15 mincook35 minservings3Original recipe on parentingtogo.caKeep this recipeAdd a copy of Traditional 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 ingredients Print photoAndroid is coming soon.Ingredients3 servingsBack to 3 servings3 cleaned crabs0.5 cup freshly grated coconut3 tsp cumin, ground3 tsp black pepper, ground1 golf ball sized tamarind pulp4 large tomatoes cubed1 cup coconut milk4 tbsp coconut oil1 tsp black mustard seeds10 small red onions sliced0.25 cup garlic and ginger, blended into a pasteHandful of curry leaves5 green chillies finely chopped1 tbsp roasted chilli powder0.25 tsp turmeric powder2.25 cup waterMurunga leaves, handfulSalt to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Clean the crabs: pull off the top shells, pull off the spongey grey gills and remove the guts. Chop each crab into 6 pieces.2Step 2: In a dry frying pan over medium heat, toast the cumin seeds, coconut and pepper until the coconut is golden. Grind to a smooth paste.3Step 3: Combine the tamarind and coconut milk in a small bowl and mix until it forms a thick paste. Extract as much liquid as you can and discard any solid pieces. Set aside.4Step 4: Heat the coconut oil in a large pot over high heat, add the mustard seeds, fenugreek and fennel seeds. Cook until they are lightly toasted. Add the onion, curry leaves, chilli, ginger and garlic paste. Cook for a few minutes or until the onion is golden.5Step 5: Add the chopped tomatoes and saute for 5 to 10 minutes.6Step 6: Add the curry powder and turmeric. Mix in and add the crab. Cook for 5 minutes.7Step 7: Add the coconut paste, stir and add water. Cover and simmer for 15 minutes or until the crab is just cooked through and the sauce has thickened.8Step 8: Add the tamarind liquid, stir through and bring back to a boil.9Step 9: Remove from heat, stir in the drumstick leaves and season with salt.getsaucepan.com/r/f97d7c31-3d57-4877-a340-e09a829cfdee · Original: https://www.parentingtogo.ca/sri-lankan-crab-curry-recipe/
