Coconut Crab Curry

July 18, 2016

Coconut Crab Curry

This recipe has been adapted from the many wonderful regional variations within Sri Lanka. What you really need to kick this into gastronomical orbit is a really good spice powder, choose wisely. You don’t need to use whole crabs if the shell puts you off – you can use fresh crab meat, just adjust cooking time without shell.

Enough for 4

For the paste
150g freshly grated coconut
1 tsp black peppercorns
1 tsp cumin seeds
4 garlic cloves
3-4 tbsps coconut

 

3 tbsp vegetable oil                                                   1 tsp black mustard seeds
1 tsp fennel seeds                                                     ¼ tsp fenugreek
1cm cinnamon stick                                                    1 large red onion, thinly sliced
½ tsp turmeric                                                             2 tbsp Jaffna Curry Powder
1 tsp chilli power or paprika                                         600ml coconut milk
2 tbsp lime juice                                                          2 tbsp fresh coriander leaves
1 tbsp of finely chopped green chillies (I use 5)
1 tbsp of fresh ginger chopped into matchsticks and then chopped again into mini logs
10 – 12 curry leaves
2 large, fresh crabs if you can / will – ask your fishmonger to cut up into 5 or 6 pieces leaving the crab meat in the shell
- alternatively get 500g of mixed brown and white fresh crab meat
Salt to taste

 

To begin, make yourself a coconut paste. Using a dry pan over a low heat slowly toast the cumin, pepper and coconut one after another until lightly coloured. Peel your garlic cloves whilst allowing the others to cool. Finally blend all paste ingredients together until smooth. Set aside.

Heat the oil in a wok and slowly sauté the fennel, fenugreek, mustard seeds and cinnamon until they start to pop. When they are crackling add the onions, green chillies, ginger and curry leaves and sauté for a minute (careful with the eyes!).

  • For Shelled Crab – Add the crab to the wok and sauté as well. You will need to turn the shells until they become red all over. When the shells are done add the turmeric, chilli powder and the Jaffna powder, stir through and cook for a couple of minutes.
  • For Fresh crab meat - Add the crab to the wok along with the turmeric, chilli powder and the Jaffna powder, stir through and cook for a couple of minutes.

Add the coconut paste and stir through for 2 minutes before adding the rest of the coconut milk. Bring to a gentle simmer and check your crab is cooked. Salt to taste, don’t be afraid of your seasoning! Finally, stir through the lime juice and fresh coriander, this will really lift the dish, and serve immediately with basmati. Enjoy! 




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Roast Parsnip Soup with Turmeric & Ginger Infusion
Roast Parsnip Soup with Turmeric & Ginger Infusion

October 01, 2019

Shhh....whisper it quietly, winter is coming. Not that one Game of Thrones fans, sorry, the one that requires us to bust out the soup recipes once again. So voila! Here is our first of the autumn (lets cling to that for a while!).

Continue Reading

Curried Potted Crab with Toast
Curried Potted Crab with Toast

August 13, 2019

A decadent starter of curried, potted crab that is great for dinner parties or Christmas as you can prepare up to two days ahead.

Continue Reading

Green Pea & Chilli Relish
Green Pea & Chilli Relish

July 18, 2019

We're celebrating Great British Pea Week (yes it's a thing) with this tasty relish that elevates the humble seed pod of the Pisum sativum to a whole new level. Enjoy! 

Continue Reading