Sri Lankan crab curry

Sri Lankan crab curry

Recipe below!

I love a Sri Lankan curry and I wanted to use a lovely pot of crab we had in the freezer – so I made this! I used a recipe and tweaked it a little. It was light and fragrant and delicious. Save and recreate ️

Ingredients (4 people):
Juice of 1 lime
500g mixed crab meat
Handful coriander to serve
Rice to serve
2 cardamom pods
2 tbsp oil
6 shallots roughly chopped
2 garlic cloves
2 tsp peeled ginger
1 green chilli
1/2 stick cinnamon crushed
2 cloves crushed
1 tsp turmeric
Tin of chopped tomatoes
10 dried curry leaves
450ml coconut cream

For the dry spice:
10 cardamom pods
1 tbsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
1/2 small stick cinnamon
2 cloves
1 tsp chilli flakes

1. Blend the shallot, garlic, chilli and ginger 1tbsp oil. Heat 1tbsp oil in a pan and add the blended mix. In a pestle and mortar crush the cardamom, remove the skins then add cloves and cinnamon. Grind down then add this and the turmeric to the pan after the onion mix has cooked for 5 mins.
2. Cook for 5 more mins. Add the curry leaves and tinned tomatoes and cook for 10-15 mins. Add the coconut cream, mix and cover and simmer for 10 mins without stirring. Add in all of the brown crab meat, cover and simmer for 5 mins. Add a good amount of salt and taste. Season more if needed.
3. While this is simmering add all of your dry spice ingredients to the pestle and mortar and grind until powdery, removing the cardamom skins. Add them to a dry pan and toast for 5 mins or until fragrant. Set aside.
4. Add all but 1tbsp of the whole crab meat to the curry, mix in then add the spice mix and lime. Take off the heat, mix and serve sprinkled with coriander and the remaining white crab.

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