Jaffna Crab Curry
My wife and I enjoy getting up early on the weekends and driving to Staithes, an old harbour village near our home. The place is beautiful and we usually take a good four to six mile walk along the coast taking in the views.
At the end of our walk is an excellent lobster and crab supplier. The lobsters and crabs are brought in right off Staithes and then placed in pools to continue swimming until purchased. You don’t get much fresher than that!
Yesterday we had our hearts set on having an afternoon crab feast for friends so we skipped the walking bit. 🙂
We purchase ten crabs and then drove home to begin working on the festivities. I par-cooked the crabs in boiling hot water for just five minutes and then removed them from the water to cool.
Normally, we serve crab with melted butter and garlic and some crusty bread. Simple but delicious.
This time, however we had something else in mind. I’d seen a Sri Lankan Jaffna crab curry recipe on Cinnamon Hotel’s blog and decided to give it a go. My version was slightly different as I had a few roasted spices and some home grown tomatoes I wanted to use up but it was pretty close.
Our verdict? Well let’s just say we’ll be making this Jaffna Crab Curry again many times. The messy meal was not only quite tasty but fun to serve. I cracked the crab shells before adding them to the curry sauce to make it easier for our guests to get at the meat. I recommend doing the same.
If you enjoy this recipe for crab try these similar ones:
- 4 par-cooked crabs - cleaned, quartered and shells cracked
- 4 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 20 fresh curry leaves
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon finely chopped ginger
- 4 - 8 chopped green chillies
- 3 tablespoons garam masala
- 1 teaspoon coriander powder
- A pinch of turmeric
- 3 tablespoons toasted desiccated coconut
- 3 diced tomatoes (optional)
- 1 tablespoon chopped garlic
- 800ml thick coconut milk
- 200ml water
- Juice of two limes
- 4 tablespoons finely chopped fresh coriander - stocks and all
- Salt and pepper to taste
- Heat the oil in a large wok or pan over medium high heat.
- Toss in the mustard seeds, cumin seeds, fennel seeds and curry leaves.
- When the mustard seeds begin to pop and the oil becomes fragrant, add the chopped onions, chillies and ginger.
- Allow to sizzle for a few minutes until the onion becomes translucent and soft. Then add the garam masala, coriander powder and turmeric.
- Stir this all up and add the tomatoes, chopped garlic and toasted coconut.
- Make sure the onions are nicely coated with the spices and then add the coconut milk, water and crabs.
- Bring to a simmer, cover and cook until the sauce is reduced by half. Be sure to stir regularly.
- Just before serving, squeeze the lime juice into the sauce and sprinkle in the chopped coriander.
- Check for seasoning and add salt and pepper to taste.