Steps to Make Super Quick Homemade Sri Lankan Crab Curry

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Sri Lankan Crab Curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sri Lankan Crab Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sri Lankan Crab Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Sri Lankan Crab Curry using 24 ingredients and 10 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Sri Lankan Crab Curry:

1. 1/2 tbsp raw long white rice
2. 4 tbsp (1/4 cup) desiccated coconut (unsweetened) OR freshly grated coconut
3. 1 inch ginger minced
4. 6 garlic cloves left whole
5. 1/2 yellow onion finely chopped
6. 1 1/2 tbsp unroasted curry powder recipe below - see notes for substitutes
7. 1/2 tsp cayenne pepper I use 1 heaped tsp because we like it extra spicy
8. 2 tsp sugar
9. 1 tbsp tamarind paste
10. 6-8 curry leaves
11. 1-2 pandan leaves fresh or dried
12. 2-3 fresh red or green chili peppers or 2 serrano peppers, sliced or slit in half
13. can coconut milk good quality
14. 5-6 FRESH blue swimmer crabs cleaned and cut in half
15. Salt to taste
16. Drumstick leaves traditional, but optional
17. If you can’t find curry, pandan or drumstick leaves you can add some flat leaf parsley or cilantro instead
18. as needed Water
19. Unroasted Curry powder (Please see notes)
20. 4 tsp whole coriander seeds
21. 3 tsp whole cumin seeds
22. 1/2 tsp mustard seeds
23. 1 1/2 tsp black peppercorns
24. 1 tsp fennel seeds

Instructions to make to make Sri Lankan Crab Curry

1. Curry Powder Finely grind all the spices in a spice grinder. Set aside. If you are using roasted curry powder, add another 1 tsp of fennel seeds, ground to a powder (or ½ tsp ground fennel).
2. Crab Curry Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set aside.
3. Add about 2 tbsp of coconut oil (or vegetable oil) into a large saucepan (there has to be enough space to gently stir the crabs) and heat over medium heat. Add the onion, ginger, garlic and saute for a few minutes until the onions have softened.
4. When onions are soft, add the 1 ½ tbsp of the curry curry powder, cayenne pepper and coconut/rice mix. Cook for 2 - 3 minutes until the spices become fragrant.
5. Add the tamarind paste, sugar, chili peppers, curry leaves and pandan and ¾ of the coconut milk from the can. Add a generous ¼ tsp salt (more can be added after you taste it later). Bring it to a boil.
6. Place the crabs in this gravy/sauce and gently mix to coat the crabs with the thickened gravy.
7. Bring it to a boil on medium high heat and then lower the heat to medium, cover and simmer for 15 - 20 minutes, until the crabs turn pink and are cooked through. Make sure to turn over/stir the crabs half way through cooking to make sure they are well coated with the gravy while being cooked.
8. Add extra coconut milk if you prefer it more creamy, or up to ½ cup of water to dilute the gravy. Add salt to taste.
9. Add the drumstick leaves or parsley or cilantro leaves and stir through while hot.
10. Serve warm with steamed rice. Enjoy!

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So that's going to wrap this up with this special food How to Prepare Quick Sri Lankan Crab Curry. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!