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Sri Lankan Jaffna crab curry

A spicy crab curry with homemade Jaffna curry powder fragrant with the aroma of coconut milk
Course Main Course
Cuisine Sri Lankan
Keyword crab curry, crabs, seafood, seafood extravaganza, seafood lovers, srilankan recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 person
Author indrani

Ingredients

Ingredients

  • Jaffna curry powder
  • 1 tbsp black pepper
  • 1 tbsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp cloves
  • 1 tsp green cardamom
  • 1 tbsp coriander seeds
  • handful of dried kashmiri chilies
  • handful of dried red chilies

Others

  • 8 to 10 crabs
  • Handful fresh curry leaves
  • 1 lime juice
  • salt to taste
  • 1/2 cup tamarind water
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 1 onion chopped
  • 3/4 th cup fresh grated coconut
  • 1 tbsp. fresh ginger grated
  • 8 to 10 cloves of garlic
  • 1 Pandanas leaves
  • 1 tbsp. of fresh wet turmeric root paste
  • 1 cup of coconut milk

Instructions

Preparation

  1. Marinate the crabs with lime juice and salt
  2. Roast the ingredients of Jaffna curry powder
  3. grind finely into a powder.
  4. Add 2 tbsp. of oil
  5. Add mustard seeds, fennel seeds, fenugreek seeds for seasonings
  6. Add curry leaves
  7. Fry chopped onions
  8. grind ginger, garlic, coconut grated turmeric, pandanas leaf , curry leaves and green chilies.
  9. Add this paste and fry
  10. Add the crabs and salt.
  11. Cover cook for 10 to 15 minutes
  12. Add 2 tbsp. of Jaffna curry powder and stir thoroughly
  13. Add tamarind water and cook for 15 minutes. Add salt to taste
  14. Add coconut milk and cover cook for 5 minutes. Check salt.
  15. Take off the curry and serve with rice