Srilankan crab curry # surf. Sri Lankans really do take their crab curry seriously. Last time I visited, there was even a restaurant dedicated entirely to crab dishes in Why unroasted curry powder works better for this crab curry? You can get the recipe for the Sri Lankan curry powder right here on.
It was fascinating and a learning experiences to watch all the different steps and the complicated ingredients used in their recipe.
This famous Sri Lankan curry involves a bit of preparation and love cleaning the crab but you'll be richly rewarded by this flavoursome Drain excess water, squeeze lemon over crab and sprinkle with salt.
In a large saucepan over medium heat add oil, onion, garlic.
You can cook Srilankan crab curry # surf using 21 ingredients and 6 steps. Here is how you cook it.
Ingredients of Srilankan crab curry # surf
- Prepare 1 of leave mud crab about 1.5 kg.
- You need 2 of onion diced.
- It's 3 of green chillies.
- It's leaves of Hands full curry.
- Prepare 1/2 cup of shredded coconut.
- You need 1/2 tsp of pepper.
- You need 1 tsp of fennel seeds.
- You need 3 tbsp of coconut oil.
- Prepare 1 cup of water.
- You need of Jaffna curry powder.
- Prepare 4 tbsp of coriander.
- You need 3 tbsp of cummin seeds.
- You need 2 tbsp of black peppercorns.
- It's 1 tbsp of mustard.
- Prepare 1 tsp of cloves.
- Prepare 8 of cardamom pods.
- You need 1 tsp of fennel.
- It's 1 cup of coconutilk.
- It's 1 tbsp of tamarind paste.
- You need of Juice of one lime.
- You need 1 sprig of drum stick leaves if not just coriander leaves will do.
Visit Times Food and get easy recipe for Crab curry sri lankan recipe with its Prep Time, Cook Time and required ingredients. If you are a seafood lover and love eating spicy dishes, then you should definitely try Sri Lankan Crab Curry. Sri Lankan curries often have a masala (spice mix) added at the end of cooking. This curry is moderately hot, so if you're not a fan of heat.
Srilankan crab curry # surf instructions
- Put the crabs in the freezer for 1 hour to immobilise them. Pull off the top shells, pull out the spongy grey gills and remove the guts. Wash clean and put the crab in boiling water along with little salt snd turmeric powder (I do this to remove the raw smell and firm up the flesh) 5 minutes.. Remove, chop the crab into 6 pieces...
- For the curry powderPlace the rice on a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown. Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic. Keep moving the pan to prevent the spices from burning. Remove from the heat and let the spices cool. Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store.
- Heat the oil in a large heavy-based saucepan, add the onions, curry leaves, chillies and cook for a few minutes or until the onions are golden.
- Add the coconut paste.. saute' Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn..
- Then add the coconut milk, the tamarind paste, stir and add the water..
- Cover and simmer for 12 minutes or until crab is just cooked through and sauce has thickened. Stir in the drumstick leaves, lime juice and season to taste with salt. Enjoy with hit steamed rice...
Be the first to review this recipe. Transfer crab to large serving bowl, cover to keep warm. Use your fingers to find the triangular flap, lift. This famous Sri Lankan curry is made with a combination of crab meat, lime juice, milk or coconut milk, curry leaves, grated coconut, ginger, shallots, garlic, cinnamon, turmeric, fenugreek seeds, and red chili peppers. The curry is cooked until the crabs are fully.
