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

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