Sri Lankan Crab Curry
2
servings20
minutes15
minutesKeeps the screen of your device on.
Ingredients
500 g blue swimmer crabs, cut into quarters.
2 tbsp vegetable oil
0.25 tsp fenugreek seeds
0.5 med red onion, thinly sliced
1 tsp garlic, crushed
2 green chillies, sliced
0.5 med tomato, diced
4 x 5cm pieces pandan leaves (rampa)
1 sprig curry leaves
1 tsp chilli powder, adjust to taste
0.5 tsp black pepper powder
2.5 tbsp Sri Lankan curry powder (unroasted)
0.25 tsp turmeric powder
2 pcs goraka (dried Garcinia Cambogia), available from Indian grocery stores.
2 x 5cm pieces Ceylon cinnamon stick
500 ml coconut milk
0.5 tsp salt, adjust to taste
Optional: a few sprigs of moringa leaves (drumstick leaves), available from Indian veggie stores.
Directions
- Add the vegetable oil to a hot saucepan.
- Add the fenugreek seeds.
- Add the red onions.
- Add the garlic.
- Add the green chillies.
- Add the tomatoes.
- Add the pandan leaves (rampa).
- Add the curry leaves.
- Fry until onions are translucent.
- Add the chilli powder.
- Add the black pepper powder.
- Add the curry powder.
- Add the turmeric powder.
- Add the goraka.
- Add the cinnamon stick.
- Add half (250ml) the coconut milk.
- Add salt.
- Mix well.
- Cook on medium heat for 5 minutes.
- Now, add the crab pieces.
- Cover and cook for 10 more minutes.
- Add the remaining coconut milk (250ml).
- Mix well.
- Simmer uncovered for an additional 5 minutes.
- Optional: Add the moringa leaves (drumstick leaves).
- Mix well.
- Turn the heat off and allow to rest 10 minutes.
- Serve with rice.
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