DEEPAVALI CRAB CURRY
This dry Sri Lankan-style crab curry is redolent of cardamom, curry leaves and cinnamon
Servings: 4
Equipment
- Large wok or deep pan that fits 3 crabs
Ingredients
SPICE PASTE
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 green chillies sliced
- ¼ cup fresh grated coconut
- 2 tbsp oil for frying
OTHER INGREDIENTS
- 3 live mud crab or Sri Lanka crab quartered and washed
- 1 tbsp tamarind juice
- 1 tsp red chilli powder
- 1 tbsp garam masala powder
- 1 tsp turmeric powder
- 1 tomato quartered
- 1 bunch coriander leaves to garnish
- 1 handful curry leaves
- 1 cup water or as needed
- Salt to taste
Instructions
FRY AND BLEND THE SPICE PASTE
- Heat a pot with a little oil and add the fennel seeds, coriander seeds and cumin seeds.
- When they start popping, add the onion, garlic, 1/4 cup grated coconut, ginger and green chilli. Sautee until fragrant, about 5 minutes.
- Put the whole lot in the blender together with the coriander leaves and a little water and blend to a paste.
COOK THE CRAB
- Heat a wok or large deep pan on the stove, add some oil and sautee the paste mixture. Add the tomato, salt, tamarind juice, curry leaves and the rest of the spices and sautee for about 8 minutes until fragrant.
- Add water if it gets too dry. Add the crabs and combine well. Add a little more water, and cover with a lid and let cook for about 5 minutes.
- Taste and adjust seasoning.
GARNISH AND SERVE
- Dish out the crab and curry to a serving platter. Garnish with coriander leaves
- The crab curry is best eaten with white rice