📝 About This Recipe
Hailing from the northern shores of Sri Lanka, this iconic crab curry is a masterclass in balancing fiery heat with the creamy richness of fresh coconut milk. The soul of the dish lies in the 'Jaffna Curry Powder'—a dark, deeply roasted spice blend—and the inclusion of pungent moringa leaves which add a unique earthy depth. This is a messy, hands-on culinary experience that celebrates the sweet succulence of lagoon crabs bathed in a thick, aromatic gravy.
🥗 Ingredients
The Seafood
- 1.5 kg Blue Swimmer or Mud Crabs (cleaned, halved, and claws cracked)
- 1 teaspoon Turmeric powder (for cleaning and initial marination)
- 1 teaspoon Salt (to taste)
Aromatics and Tempering
- 3 tablespoons Coconut oil (traditional for authentic flavor)
- 1/2 teaspoon Fenugreek seeds
- 1 large Red onion (finely sliced)
- 2 tablespoons Ginger-Garlic paste (freshly pounded)
- 3-4 pieces Green chilies (slit lengthwise)
- 2 sprigs Curry leaves (fresh is essential)
- 2 inch piece Pandanus (Rampe) leaf (optional but highly recommended)
The Spice Base and Liquid
- 3-4 tablespoons Jaffna Roasted Curry Powder (increase for more heat)
- 2 cups Thin coconut milk (the 'second extract')
- 1 cup Thick coconut milk (the 'first extract' or canned coconut cream)
- 1 tablespoon Tamarind paste (soaked in 1/4 cup warm water)
- 1/2 cup Moringa (Drumstick) leaves (fresh leaves, stripped from the stem)
👨🍳 Instructions
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1
Begin by preparing the crabs. Ensure they are thoroughly cleaned, the top shell removed, and the body cut into halves or quarters. Gently crack the claws with the back of a knife to allow the gravy to penetrate the meat.
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2
Toss the crab pieces in a bowl with 1 teaspoon of turmeric and 1 teaspoon of salt. Set aside to marinate for 15 minutes while you prep the aromatics.
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3
Heat the coconut oil in a large, heavy-bottomed pot or a traditional clay chatty over medium heat. Once shimmering, add the fenugreek seeds and let them sizzle for 10 seconds until fragrant but not burnt.
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4
Add the sliced onions, curry leaves, pandan leaf, and green chilies. Sauté for 5-6 minutes until the onions turn a golden brown.
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5
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
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6
Lower the heat and add the Jaffna roasted curry powder. Stir rapidly for 30 seconds to toast the spices without burning them, creating a dark, aromatic base.
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7
Add the marinated crab pieces to the pot. Increase the heat to medium-high and toss the crabs vigorously to ensure every piece is well-coated in the spice mixture.
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8
Pour in the thin coconut milk and the tamarind liquid. The liquid should almost cover the crabs. Bring to a gentle boil.
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9
Reduce heat to low-medium, cover the pot with a lid, and simmer for 15-20 minutes. The crab shells will turn a vibrant orange and the liquid will begin to reduce.
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10
Remove the lid and pour in the thick coconut milk. Stir gently to incorporate. This will transform the sauce into a rich, creamy gravy.
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11
Add the fresh moringa leaves. These wilt almost instantly and provide the signature Jaffna finish. Simmer uncovered for another 5 minutes until the gravy reaches your desired consistency.
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12
Taste the gravy and adjust the salt or tamarind if necessary. Turn off the heat and let the curry sit for at least 10 minutes before serving—this allows the flavors to settle and intensify.
💡 Chef's Tips
Always crack the crab claws before cooking so the spicy gravy seeps into the sweet meat. If you cannot find Jaffna Curry Powder, substitute with a mix of dark roasted chili powder, coriander, and cumin, but Jaffna blend is superior for authenticity. Fresh moringa leaves are traditional, but if unavailable, you can use a handful of fresh spinach or simply omit them. Do not overcook the thick coconut milk; once added, keep the heat low to prevent the coconut oil from separating excessively. This curry actually tastes even better the next day as the crab shells continue to infuse the gravy with seafood essence.
🍽️ Serving Suggestions
Serve with hot, steamed Basmati rice or traditional Sri Lankan Red Rice. Pair with 'Pol Sambol' (a spicy coconut relish) for an explosion of texture and flavor. Use 'Roast Paan' (Sri Lankan crusty bread) or Paratha to mop up the thick, spicy gravy. A side of dhal (lentil) curry helps balance the heat of the crab spices. Enjoy with a cold lager or a crisp ginger beer to cut through the richness of the coconut milk.