Spicy Sri Lankan Crab Curry

theflavorbender.com

Vanessafrida

subheading: Crab Curry:

1 tbsp raw long white rice I use basmati rice

4 tbsp desiccated coconut (unsweetened) OR freshly grated coconut ¼ cup

1 inch ginger minced

6 garlic cloves left whole

½ yellow onion finely chopped

1 ½ tbsp of unroasted curry powder recipe below (see notes for substitutes)

½ tsp cayenne pepper I use 1 heaped tsp because we like it extra spicy

2 tsp sugar

1 tbsp tamarind paste

6 to 8 curry leaves

1 pandan leaf fresh or dried, about 4 inches in length

2 to 3 fresh red or green chili peppers or 2 serrano peppers, sliced or slit in half

1.5 cups coconut milk good quality

6 blue swimmer crabs cleaned and cut in half (see video in post for cleaning instructions).

Salt to taste

Drumstick leaves traditional, but optional. you can use cilantro leaves if you like instead (not a flavor substitution)

Water as needed

subheading: Unroasted Curry Powder (please see recipe notes):

4 tsp whole coriander seeds

3 tsp whole cumin seeds

½ tsp mustard seeds

1 ½ tsp black peppercorns

1 tsp fennel seeds

subheading: Shop Recipe:

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