A Sri Lankan Recipe for the Best Crab Curry! 

Who says you have to go to a seafood restaurant to enjoy a good dish of crabs? It’s quite simple to make. Try this recipe out, and you will make it at home often afterwards. Also it’s an added advantage that you can get into your shorts (or whatever you’re comfortable in) and savour every bite! You don’t have to worry about ruining your good clothes or about people looking at you. It’s a huge reason why I love making this recipe at home! 

Ingredients 

- 2 1.2kg of small/medium sized crabs (make sure you get it cleaned properly, when buying) 
- 1 tbsp pepper 
- 50 g ghee (or you can use coconut oil) 
- 1 tsp black mustard seeds 
- 1 tsp fennel seeds 
- 1 red onion sliced 
- 10 curry leaves 
- 3 long green chillies, finely chopped 
- 1 tbsp curry powder 
- 2 tsp chilli powder 
- ¼ tsp turmeric powder 
- 400 ml coconut milk 
- 1 sprig murunga (drumstick), leaves picked 
- ½ lime, juiced 

Method 

· First cut each crab in half lengthwise and crack the large claws attached with the heel of a knife. 

· Heat ghee or coconut oil in a large, heavy-based saucepan over high heat, add mustard seeds and cook for 30 seconds or until seeds pop. Add fennel seeds and cook for a further minute or until fennel seeds start to brown. 

· Then add the onion, curry leaves and green chilli, and cook for 4 minutes or until onion is browned. Add curry powder, pepper, chilli and turmeric, and stir to combine. Add the crabs and cook, stirring constantly so the spices don’t burn, for 3 minutes or until crab starts to change colour. 

· Then add coconut milk and 500 ml (2 cups) water in a bowl. Add to crab mixture and bring to the boil. Reduce heat to low, cover and simmer, tossing crab halfway, for 12 minutes or until crab is just cooked. Season with salt (to taste) and stir in murunga leaves and lime juice. 

Cook this crab curry and serve it to your family or guests. Trust me they will be surprised! And you will become famous for your crab curry! 

By Jithendri Gomes