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Sri Lankan Crab Curry
An unforgettably flavorful and glorious Spicy Sri Lankan Crab Curry! Made in a wonderfully aromatic and easy curry powder base with classic Sri Lankan curry flavors, this is one of my absolute favorite curry recipes!
One taste of this and you’ll know why Sri Lankan Crab Curry is world famous and a favorite for anyone who visits Sri Lanka!
If I could only eat just one curry for the rest of my life, I want it to be this. A Spicy Crab Curry so good, that it makes you do a happy dance, sing its praises and forget all that hard work of cracking the claws and crab shells to get to the good stuff!
Why unroasted curry powder works better for this crab curry
You can get the recipe for the Sri Lankan curry powder right here, but I’ve included it here as well with one difference. I don’t roast the spices for this Sri Lankan crab curry.
The reason is that seafood is more delicate in flavor and roasting the spices makes their flavor profile more robust which can easily overpower the flavor of seafood. So unroasted curry powder provides a better balance of flavor for seafood curries, while roasted curry powder stands up well against other meat based curries.
Ingredients
- Seafood: Fresh Crabs (Blue Swimmer or Mud Crabs)
- Aromatics: Ginger, Garlic, Curry Leaves, Pandan Leaf, Green/Red Chilies, Onion
- Spices (Whole & Ground): Coriander seeds, Cumin seeds, Fennel seeds, Mustard seeds, Black Peppercorns, Turmeric powder, Chili powder
- Dairy/Liquid: Coconut Milk (thick & thin), Coconut Oil, Tamarind Paste/Juice
- Thickener: Unroasted Rice & Desiccated Coconut (ground into a paste)
- Optional: Sugar, Cinnamon stick, Cardamom pods, Cloves, Fenugreek seeds, Drumstick leaves
Key Steps & Flavor Base:
- Toast & Grind Spices: Dry-toast whole spices (coriander, cumin, etc.) and grind them, or use a pre-made Sri Lankan curry powder blend.
- Make Rice Paste: Lightly toast rice and desiccated coconut, then pound to a fine powder.
- Sauté Aromatics: Fry onions, ginger, garlic, and whole spices in coconut oil until fragrant and golden.
- Build the Gravy: Add curry powder, chili powder, the rice paste, and cook briefly. Then add thin coconut milk, tamarind, and chilies, bringing to a boil.
- Cook the Crab: Add cleaned crabs, simmer until cooked, then add thick coconut milk and cook until the curry thickens and oil separates, indicating readiness.
