Can I use frozen crab?

Yes, but thaw thoroughly before marinating to ensure even flavor absorption.

What can I substitute for tamarind paste?

Use lime juice or a mix of vinegar and sugar for a similar tang.

How spicy is this dish?

It's moderately spicy, but you can adjust the chili to your preference.

Can this dish be made ahead?

Prepare the spice paste and marinate the crab a day prior, then cook fresh for best results.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.

Spicy Sri Lankan Jaffna Crab Curry with Coconut Gravy

Name: Spicy Sri Lankan Jaffna Crab Curry with Coconut Gravy
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Whole crabs; Lime juice; Salt; Chili powder; Turmeric powder; Ground cumin; Garlic cloves; Ginger; Green chilies; Coconut milk; Tamarind paste; Onion; Vegetable oil; Mustard seeds; Curry leaves

A fiery seafood delight that's rich and full of flavor.

Dive into the deep, robust taste of this Sri Lankan classic, featuring succulent crab enveloped in a spicy coconut-based gravy. Perfect for those who love a fiery kick.

1 h 45 min
4
Intermediate

Ingredients

For the Crab

Whole crabs

2, cleaned and halved

Lime juice

2 tbsp

Salt

1 tsp

For the Spice Paste

Chili powder

1 tbsp

Turmeric powder

1 tsp

Ground cumin

1 tsp

Garlic cloves

4, minced

Ginger

1 tbsp, grated

Green chilies

2, chopped

For the Coconut Gravy

Coconut milk

1 can (400ml)

Tamarind paste

1 tbsp

Onion

1, finely chopped

Vegetable oil

2 tbsp

Mustard seeds

1 tsp

Curry leaves

1 sprig

Preparation

Marinating the Crab

Combine lime juice and salt

Combine lime juice and salt in a bowl.

Coat the crab

Coat crab pieces in the mixture.

Marinate

Let the crab marinate for 20 minutes.

Do not skip the marination step; it infuses flavor into the crab.

Preparing the Spice Paste

Mix spices

Combine chili powder, turmeric, cumin, garlic, ginger, and chilies.

Blend

Blend into a smooth paste with a little water.

Set aside

Set the spice paste aside.

Use a mortar and pestle for authentic taste.

Cooking Process

Sautéing

Heat vegetable oil in a pot, add mustard seeds until they splutter, then add onions and curry leaves. Sauté until onions are golden brown.

Timing: 10 min | Heat: Medium

Spice Addition

Stir in the spice paste and cook until aromatic, about 3 minutes.

Heat: Medium

Coconut Infusion

Add the marinated crab, tamarind paste, and coconut milk. Let it simmer until the crab is cooked through.

Timing: 25 min | Heat: Low

Plating & Serving