Spicy Sri Lankan Jaffna Crab Curry with Coconut Gravy
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Crab
- 1
Combine lime juice and salt
Combine lime juice and salt in a bowl.
- 2
Coat the crab
Coat crab pieces in the mixture.
- 3
Marinate
Let the crab marinate for 20 minutes.
Tip: Do not skip the marination step; it infuses flavor into the crab.
Preparing the Spice Paste
- 1
Mix spices
Combine chili powder, turmeric, cumin, garlic, ginger, and chilies.
- 2
Blend
Blend into a smooth paste with a little water.
- 3
Set aside
Set the spice paste aside.
Tip: Use a mortar and pestle for authentic taste.
How to Make Spicy Sri Lankan Jaffna Crab Curry with Coconut Gravy
Total time: 2 h 20 min · Yields 4 servings
- 1
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.
- 2
Spice Addition
Stir in the spice paste and cook until aromatic, about 3 minutes.
- 3
Coconut Infusion
Add the marinated crab, tamarind paste, and coconut milk. Let it simmer until the crab is cooked through.
Chef's Tips
Further reading
Frequently asked questions
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.
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