Crab Curry: A Fresh Sri Lankan Classic

Yield: 1 Portion
Spice Level: 🌶️🌶️🌶️/5
Allergens: Shellfish

About the Dish

Every time I go back to Sri Lanka to visit my family, one of the first things we do is go out for lunch to one of my favorite restaurants for crab. Crab is one of my favorite proteins; its sweet, savory flesh is incredibly versatile. In Sri Lanka alone, there are a myriad of different ways to prepare it.

While the fiery Jaffna-style or the coconut-rich Southern-style are more common, my favorite is a version I discovered on my most recent trip. Instead of relying on dry curry powders, this recipe derives its flavor from a vibrant paste made of fresh aromatics and spices. By mixing this paste with coconut milk and marinating the seafood before it ever hits the pan, the result is a richer, sweeter, and more savory curry. It is perfectly balanced by the citric notes of lemongrass and lime, alongside the slightly bitter, peppery finish of drumstick leaves.

Ingredient Guidance

• Drumstick Leaves (Moringa): These are bitter-ish leaves that pair beautifully with the sweetness of the crab. Be sure to add them only during the very last minute of cooking, or they will lose their vibrant color.
• Roasted Coconut: I prefer making my own by toasting grated coconut over low heat until golden brown, but you can also find it pre-roasted at specialty markets.

Ingredients

The Seafood & Fresh Produce

• 4 crabs, cleaned and halved
• 1 medium red onion, divided
• 6–7 garlic cloves
• 5cm piece ginger
• 5–6 green chilies
• 1 bundle coriander leaves
• 1 sprig drumstick leaves (Moringa)
• 1 lemongrass stick, crushed
• 15cm piece pandan leaf
• Sprig of curry leaves
• 1 lime, juiced

The Spice Paste & Dry Goods

• 2 tsp coriander powder
• 1 tsp fenugreek seeds
• 1 tbsp dried or fresh fenugreek leaves
• 2 cardamoms
• 2 cloves
• ½ tsp ground black pepper
• ½ tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp grated coconut, roasted until golden

Liquids & Pantry

• 500ml coconut milk, divided
• 15ml coconut oil
• Salt, to taste

Mise en Place

1. Prepare the Crabs: Remove the gills and cut the crabs in half vertically.
2. Prep Aromatics: Thinly slice the onion. Crush the lemongrass with the back of a knife. Peel the garlic and ginger, then roughly chop them for the blender.
3. Create the Paste: In a hand blender, grind the coriander leaves, fenugreek leaves, green chilies, garlic, ginger, roasted coconut, and 1/3 of the sliced onion into a paste. Add the turmeric, chili powder, black pepper, fenugreek seeds, and coriander powder. Blend until smooth.
4. Marinate: Mix this paste into 250ml (half) of the coconut milk. Pour the mixture over the crabs, toss well, and let marinate for at least 15 minutes.

Methods & Procedures

1. Aromatic Base: Heat the coconut oil in a large pot. Add the remaining sliced onions and sauté until translucent.
2. Infuse: Add the curry leaves, pandan, lemongrass, cardamom, and cloves. Sauté until the mixture is lightly golden and highly fragrant.
3. The Sear: Add the marinated crabs and all the liquid from the bowl. Sear the crabs in the marinade for 5 minutes.
4. Simmer: Bring the mixture back to a boil, then pour in the remaining 250ml of coconut milk. Cover the pot and cook for 15 minutes. The curry should be thick.
   • Tip: If the sauce is too thin once the crabs are cooked, remove the crabs and reduce the liquid on high heat until it reaches your desired consistency.
5. Finish: During the final minute of cooking, stir in the drumstick leaves. Turn off the heat and stir in lime juice to taste.

Pairing

Enjoy with steamed rice, bread, or flatbread like Canai roti. Storage: Keep in the fridge for up to 2 days. Best enjoyed fresh.

AUTHOR - ARNOLD KUIPER

Co-founder of Snout & Seek. Born and raised in Sri Lanka, Arnold's passion for food stems from both his Dutch and Sri Lankan roots. A graduate of Le Cordon Bleu Ottawa, Arnold's career in the culinary industry has brought him from the Netherlands to Canada, where he now teaches at a cooking school.

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