Sri Lankan Crab Curry Recipe
Practically an iconic dish, this is a real
festive offering if you can find the type of crabs that have mottled
grey-green shells. Some Asian supermarkets sell them frozen if the fresh
ones are not available. These are smallish crabs each about the size of
a palm and with a very sweet flavor. You can also use cooked crabs such
as Dungeness, but the flavor will not be as rich, or try making this
curry with soft-shell crabs, as here.
Ingredients: (Serves 4; Preparation
Time: 30 minutes)
8 small soft-shell crabs
600 ml/scant 2½ cups coconut milk
2 large onions, finely chopped
5 garlic cloves, coarsely ground
2 tablespoons grated fresh root ginger
½ teaspoon ground fenugreek
10 curry leaves or fresh sweet basil leaves
5 cm/2 inch piece of cinnamon stick
1 teaspoon chili powder
1 teaspoon ground turmeric
2 tablespoons salt
Juice of 3 limes
2 tablespoons unsweetened desiccated
(shredded) coconut
Method:
If you are not using soft-shell crabs,
remove the outer large shell of each crab, and discard the fibrous
tissue found under each shell. Cut each crab into 2 pieces, and separate
the large claws from the body. Trim of the flat ends of legs; they
contain no meat. Wash and drain.
Put the coconut milk in a saucepan with the
onions, garlic, ginger, fenugreek, curry or basil leaves, cinnamon,
chili powder, turmeric and salt. Bring to the boil. Simmer for 20
minutes until all the flavors are well incorporated.
In a separate, small dry frying pan or
skillet, toast the coconut for a few minutes until golden brown, being
careful not to scorch, then remove from the heat and set aside.
Add the crab pieces to the coconut milk
mixture, and gently simmer for 8 minutes. Add the salt, lime juice and
toasted coconut at the last minute, and serve hot with plain rice or
flat bread.
Happy Cooking,
Carol |
