Sri Lankan Crab Curry
“A spicy and aromatic curry made with fresh crabs and coconut milk.”
Where it comes from
This dish is a coastal specialty, reflecting the abundance of seafood in Sri Lankan cuisine.
On the Palate
How it's made
5 steps · Show ↓30 min active
How it's made
5 steps · Show ↓- 15 min
In a large pot, heat oil over medium heat and add the chopped onions. Sauté until the onions turn golden brown and release a sweet aroma.
- 22 min
Add the ginger and curry powder, stirring for about a minute until the spices bloom and the mixture is fragrant.
- 35 min
Pour in the coconut milk and bring to a gentle simmer. The liquid should be creamy and slightly thickened.
- 415 min
Add the crabs, ensuring they are fully submerged in the curry. Continue to simmer for 15 minutes, allowing the flavors to meld and the crab to cook through.
Watch outAvoid boiling the curry vigorously, which can cause the coconut milk to separate.
- 53 min
Finish with a sprinkle of chopped cilantro and sliced chili peppers for a fresh, spicy kick. Serve hot.
