Sri Lankan Crab Curry



Sri Lankan Crab Curry

Recipe only

Sweet-fleshed crabs are plentiful on the island nation of Sri Lanka, and there are myriad recipes using them as the focus in luscious curry. Blue swimmer or spanner crabs can also be used in this recipe.


INGREDIENTS

1 tablespoon peanut oil
2 large brown onions, chopped finely
4 garlic cloves, crushed
3 cm piece fresh ginger, grated
1 fresh small Thai red chili, chopped finely
4 dried curry leaves
1/2 teaspoon fenugreek seeds
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2- 400 ml cans coconut cream
1 tablespoon fish sauce
2 tablespoons fresh lime juice
2 whole cooked mud crabs (1.5 kg)
1/2 cup coconut flakes, toasted

METHOD

1. Heat the oil in a wok; stir-fry onion, garlic, ginger and chili until onion softens. Add curry leaves and spices; stir-fry until fragrant. Add coconut cream, sauce and juice, simmer, uncovered for about 30 minutes.

2. Meanwhile, prepare crabs. Lift tail flap of each crab then, with a peeling motion, lift off the back of each shell. Remove and discard the gills, liver and brain matter; rinse crabs well. Cut each body in half; separate claws from bodies. You will have eight pieces.

3. Add half of the crab to the wok; simmer, covered for about 10 minutes or until crab is heated through. Transfer crab to a large serving bowl; cover to keep warm. Repeat with remaining crab pieces.

4. Spoon curry sauce over crab, sprinkle with toasted coconut.



Location: South East Asia

Comments

Post a Comment

Popular posts from this blog

Indian Green Chicken Korma

Image
Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander p...
Read more

Vietnamese Crab Cakes with Mango Chutney

Image
Vietnamese Crab Cakes with Mango Chutney Recipe only I remember being in Saigon as the locals still  call it and having a few different crab dishes, but I still like the comfort food like this dish. Easy to make when you don't have too much time and simply delicious. This is a great lazy Friday night recipe. Make sure to buy fresh herb when needed and not substituting with dried, expensive herbs in a glass jar. It is also best to use fresh crab meat. This dish can be made ahead of time and kept in the fridge overnight. Thanks for liking the history of Asian food. INGREDIENTS MANGO CHUTNEY 1/2 cup palm sugar 1 firm, ripe mango, diced 1/4 cup rice wine vinegar 2 tablespoons fresh lime juice pinch of sea salt CRAB CAKES 1/2 cup mayonnaise 1 large egg 2 tablespoons fish sauce 1 tablespoon fresh, peeled ginger, very chopped (minced) 1 tablespoon fresh coriander leaf, finely chopped 1 teaspoon sesame oil, toasted. ( remember sesame oil is very strong) 1 long red chili, seeded and finely ...
Read more

Malaysian Penang Duck Curry

Image
Malaysian Penang Duck Curry Recipe only Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish. INGREDIENTS 8 duck legs 2 litres chicken or duck stock 1/2 butternut pumpkin, peeled and roasted 2 banana chilies, cut in half and seeds removed PENANG PASTE 25 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 2 garlic cloves, quartered 8 spring onions, chopped coarsely 2 10 cm stalks of lemongrass, white part only, thinly sliced 2 cm piece fresh galangal, chopped finely 2 teaspoons shrimp paste 1/2 cup roasted, unsalted peanuts 2 tablespoons peanut oil PENANG SAUCE 250g Penang paste 125 g palm sugar, grated 125 ml fish sauce 1.5 litres coconut milk oil or duck fat for frying METHOD Penang paste 1.  Place chilies in hat water...
Read more