"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.
Apr 14, 2020 2:00amBy O Tama Carey
- 45 mins preparation
- 30 mins cooking plus cooling, marinating
- Serves 8 - 10
It's relatively simple to make yet this Sri Lankan crab curry has a complex flavour. It's hot, spicy, messy and requires you to get stuck in with your hands. Start this recipe a day ahead to marinate the crab.
Ingredients
- 10 raw blue swimmer crabs (4kg; preferably male – they have larger claws)
- 100 gm ghee
- 2 Spanish onions, finely chopped
- 5 garlic cloves, coarsely chopped
- 70 gm ginger, peeled and thinly sliced
- 5 small green chillies, thinly sliced
- 1 cup (loosely packed) curry leaves
- 20 gm (¼ cup) Sri Lankan curry powder (see note)
- 1 tbsp each fennel seeds and brown mustard seeds
- 2 tsp each hot chilli powder and ground coriander
- 1 tsp fenugreek seeds
- 1 tbsp sea salt flakes
- 400 ml coconut milk
- 100 ml tamarind extract (see note)
- 2 cups coriander leaves, plus chopped roots and stalks (cut near root and washed)
- To taste: fresh lime juice
- To serve: rice or flatbread
Method
Main
1
Hold each crab over a bowl as you prepare them to keep all the lovely juices. Use your fingers to find the triangular flap, lift and remove the whole top shell (keep the top shell of half the crabs to cook; this is purely for visual impact). Discard the feathery gills and place the crab on a board. Cut in half from top to bottom with a sharp heavy knife and lightly bash both large claws with the back of a cleaver to crack the shell. Repeat with remaining crabs, then refrigerate them, along with the reserved top shells. Refrigerate juice in bowl.
2
Melt ghee in a large wide saucepan over medium heat, then add onion, garlic, ginger, chillies and curry leaves and fry, stirring occasionally, until onion is softened (5 minutes). Dry-roast curry powder in a frying pan until fragrant (1-2 minutes). Add to pan along with remaining spices and sea salt and stir regularly until you feel the spices starting to catch on the bottom of the pan (about 5 minutes). Mix in coconut milk and tamarind, add the reserved crab juice and bring to the boil, then remove from heat and cool to room temperature. Add crab pieces, mix well and refrigerate overnight.
3
Bring crab mixture to room temperature. Place a very large (see note) saucepan on high heat and leave it until it becomes very hot so it retains heat when crab mixture is added, then add crab mixture and chopped coriander roots and stalks, let mixture start to sizzle, gently stir for a moment (this can be with such a full saucepan), then cover with a lid. Continue cooking covered, lifting lid to move the crabs about every few minutes, until crabs turn orange and are cooked through (about 20 minutes). Check seasoning, squeeze in some lime juice and serve hot garnished with coriander leaves.
Notes
Note Sri Lankan curry powder is available from Herbies Spices, and Sri Lankan or Indian food shops. Tamarind extract is available from Asian food shops. If a very large saucepan is unavailable, cook crab in two large saucepans.
The Latest from Gourmet Traveller
DestinationsBeyond laneways: A peek into some of Melbourne's most luxe Airbnb stays
Yesterday 1:00pm
Travel NewsVirgin Australia is offering 30% off flights to 36 destinations in flash sale
Yesterday 1:00pm
EntertainingGozney's new Arc pizza oven here to heat up the alfresco entertaining game?
Mar 07, 2024
This is how women do it: Leading women in restaurants
Mar 07, 2024
Drinks NewsTop drops: An expert's best tannic wines for March
Mar 07, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
See AlsoEasy Rocky Road Fudge RecipeMar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024
Travel NewsSeven crossbody bags that make slick travel companions
Mar 03, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Recipe Collections5 simple co*cktails for every occasion
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
DestinationsFive best Airbnb Launceston stays for a northern Tasmanian trip
Feb 23, 2024
Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)
Feb 23, 2024
Entertaining5 small but mighty wine fridges for the budding collector
Feb 22, 2024