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.
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. The Sri lankan Mud crab is sort after. You can have Srilankan crab curry # surf using 21 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Srilankan crab curry # surf
- You need of 1 live mud crab about 1.5 kg.
- It’s 2 of onion diced.
- Prepare 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.
- It’s 1 tsp of fennel seeds.
- Prepare 3 tbsp of coconut oil.
- It’s 1 cup of water.
- You need of Jaffna curry powder.
- Prepare 4 tbsp of corriander.
- Prepare 3 tbsp of cummin seeds.
- Prepare 2 tbsp of black peppercorns.
- You need 1 tbsp of mustard.
- You need 1 tsp of cloves.
- It’s 8 of cardamom pods.
- Prepare 1 tsp of fennel.
- It’s 1 cup of coconutilk.
- Prepare 1 tbsp of tamarind paste.
- Prepare 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. An impressive crab curry that is full of flavour and perfect to serve at a dinner party or for a special meal at home. To make the curry, if you have whole crabs then prepare the crabs and remove the meat.
Srilankan crab curry # surf step by step
- 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…
Use your fingers to find the triangular flap, lift. We've made a Sri Lankan classic: Crab Curry. While commonly a whole crab sits in a bowl, we've created a more manageable version with ready-picked crabmeat. The sweetness from the crab and creaminess from the coconut are paired with a zingy lime. Here is the best way to make Sri Lankan style spicy crab curry recipe at home.