Let's See If You Know How To Make This Crab Curry Like a Sri Lankan Pro !

Today’s Article is not about, curry out, dosa n curry, naan curry or urban curry! We have this amazing Crab Curry Recipe! And guess what, this recipe is from Sri Lanka! We launch a ton of amazing worldwide recipes. Multiple recipes from all over the world, a various tastes and flavors you can find them all in one place, Cookerrs

Let's See If You Know How To Make This Crab Curry Like a Sri Lankan Pro !

We used pots of white and brown Crabmeat, but you can also pick your anon meat from fresh crab, which will give you some chunkier pieces to finish the dish with.

How to make Crab Curry?

Ingredients

- 85ml oil 

- 1 tsp fenugreek seeds 

- 1 tsp mustard seeds 

- 2 garlic cloves, chopped 

- 2-3 green chillies, chopped 

- 1 thumb-sized piece ginger, grated 

- 10 carry leaves 

- 2 onions, sliced 

- 2 tsp chilli powder 

- 1 ½  tsp turmeric 

- 300ml fish stock 

- 1 ½  tbsp coconut milk powder 

- 2tbsp tamarind pulp water

- 2 tomatoes, cut into chunks 

- 10g fresh drumstick leaves (optional) 

- 500g white crabmeat (use ready prepped or pick your own) 

- 20g brown crabmeat (use ready prepped or pick your own) 

- cooked rice, to serve

for the paste 

- 115g frozen or fresh grated coconut 

- 1 tbsp cumin seeds 

- 1 tbsp peppercorns

Directions

- 1 First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste. 

- 2 Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little. 

- 3 Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 min' s. Check the seasoning then add the mixed crabmeat and heat through, stirring gently. Serve with rice.

The pads of the tamarind tree are used extensively in South-east Asian and Indian waking to add a unique sweet and sour flavour. It is sold in paste and block form. To prepare block tamarind, tear off a chunk and soak in warm water for 10 mins, then squash with your fingers and strain through a fine sieve. Discard the pulp and use the liquid. To use tamarind paste, mix 15ml of tamarind with 4-6 tbsp warm water.