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The sweetness from the crab and creaminess from the coconut are paired with a zingy lime and cucumber salad and served over fluffy rice. Sri Lankans are very proud of the crabs caught off their coast and this curry is a national dish. Traditionally, the crabs would be simmered in their shells but this version is easier to make at home.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook srilankan crab curry # surf using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Srilankan crab curry # surf:
- You need of leave mud crab about 1.5 kg.
- You need of onion diced.
- You need of green chillies.
- Prepare of Hands full curry.
- You need of shredded coconut.
- Get of pepper.
- Prepare of fennel seeds.
- Prepare of coconut oil.
- Prepare of water.
- Prepare of Jaffna curry powder.
- Make ready of coriander.
- It’s of cummin seeds.
- Get of black peppercorns.
- It’s of mustard.
- Make ready of cloves.
- Prepare of cardamom pods.
- Make ready of fennel.
- Prepare of coconutilk.
- Get of tamarind paste.
- Prepare of Juice of one lime.
- Get of drum stick leaves if not just coriander leaves will do.
Leaving the claws intact still gives diners the pleasure of attacking some of the meal with nutcrackers or you can use the end of a rolling pin. For the curry, bash the cardamom pods in a pestle and mortar, then discard the husks and grind the seeds to a powder. Set a large casserole pot over a medium low heat. Add the oil, followed by the shallots, garlic, ginger and chilli.
step by step to make Srilankan crab curry # surf:
- Put the crabs in the freezer for 1 hour to immobilise them. Pull off the top shells, pull out the spongy grey gills and remove the guts. Wash clean and put the crab in boiling water along with little salt snd turmeric powder (I do this to remove the raw smell and firm up the flesh) 5 minutes.. Remove, chop the crab into 6 pieces…
- For the curry powderPlace the rice on a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown. Add the rest of the spices and pan roast for a further 3 – 5 minutes until the spices start to brown, toast and become aromatic. Keep moving the pan to prevent the spices from burning. Remove from the heat and let the spices cool. Once the spices cool down – use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store.
- Heat the oil in a large heavy-based saucepan, add the onions, curry leaves, chillies and cook for a few minutes or until the onions are golden.
- Add the coconut paste.. saute' Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn..
- Then add the coconut milk, the tamarind paste, stir and add the water..
- Cover and simmer for 12 minutes or until crab is just cooked through and sauce has thickened. Stir in the drumstick leaves, lime juice and season to taste with salt. Enjoy with hit steamed rice…
Add the crab to the curry. Zest and juice half the lime. Add water, the drumstick leaves if used, fish curry powder, regular curry powder and ground chillies. Stir through then and crab, milk or coconut milk. Stir regularly as it gently simmers, cook until crab cooks through.
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