Cherry & Dennis Helper Habitat

Jaffna Spiced Crab Curry

賈夫納香辣蟹咖喱

Jaffna Spiced Crab Curry — finished dish

Total time: 70 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Fresh crab simmers with roasted curry powder, chilli, curry leaves and coconut milk in a deeply spiced sauce.

01

Ingredients

Main ingredients

1.2 kg fresh crabs
400 ml coconut milk
250 g tomatoes
200 g onion
12 leaves curry leaves

Jaffna roasted curry powder

2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp fenugreek seeds
1 tsp black peppercorns
4 pieces dried red chillies
1/2 tsp ground turmeric
1 tbsp tamarind paste
1 tsp salt

Aromatic oil

3 tbsp coconut oil
1 tbsp minced garlic
1 tbsp minced ginger

Jaffna Spiced Crab Curry — ingredients

02

Tools

cutting board
knife
dry frying pan
spice grinder
deep pot
wooden spoon
measuring cup
food thermometer

Jaffna Spiced Crab Curry — tools

03

Steps

Jaffna Spiced Crab Curry — Scrub crabs clean, lift the shells and remove gills and innards

Step 1

Scrub crabs clean, lift the shells and remove gills and innards

Scrub crabs clean, lift the shells and remove gills and innards.

Jaffna Spiced Crab Curry — Cut bodies into pieces and lightly crack claws

Step 2

Cut bodies into pieces and lightly crack claws

Cut bodies into pieces and lightly crack claws.

Jaffna Spiced Crab Curry — Slice onion and chop tomatoes

Step 3

Slice onion and chop tomatoes

Slice onion and chop tomatoes.

Jaffna Spiced Crab Curry — Dry-roast coriander, cumin, fennel, fenugreek, peppercorns and dried chillies

Step 4

Dry-roast coriander, cumin, fennel, fenugreek, peppercorns and dried chillies

Dry-roast coriander, cumin, fennel, fenugreek, peppercorns and dried chillies.

Jaffna Spiced Crab Curry — Cool and grind the spices finely; in a deep pot fry onion and curry leaves in coconut oil

Step 5

Cool and grind the spices finely; in a deep pot fry onion and curry leaves in coconut oil

Cool and grind the spices finely; in a deep pot fry onion and curry leaves in coconut oil.

Jaffna Spiced Crab Curry — Add ginger, garlic, ground Jaffna spice and turmeric and fry gently until no raw spice aroma remains

Step 6

Add ginger, garlic, ground Jaffna spice and turmeric and fry gently until no raw spice aroma remains

Add ginger, garlic, ground Jaffna spice and turmeric and fry gently until no raw spice aroma remains.

Jaffna Spiced Crab Curry — Add tomato and cook until soft and oil appears

Step 7

Add tomato and cook until soft and oil appears

Add tomato and cook until soft and oil appears.

Jaffna Spiced Crab Curry — Add coconut milk, tamarind and salt; bring to a gentle simmer

Step 8

Add coconut milk, tamarind and salt; bring to a gentle simmer

Add coconut milk, tamarind and salt; bring to a gentle simmer.

Jaffna Spiced Crab Curry — Coat crab pieces and claws in sauce, cover and cook ten minutes

Step 9

Coat crab pieces and claws in sauce, cover and cook ten minutes

Coat crab pieces and claws in sauce, cover and cook ten minutes.

Jaffna Spiced Crab Curry — Uncover, turn crab gently and cook eight minutes more

Step 10

Uncover, turn crab gently and cook eight minutes more

Uncover, turn crab gently and cook eight minutes more.

Jaffna Spiced Crab Curry — Confirm meat is opaque, shells red and centre reaches 63°C

Step 11

Confirm meat is opaque, shells red and centre reaches 63°C

Confirm meat is opaque, shells red and centre reaches 63°C.

Jaffna Spiced Crab Curry — Uncover, reduce sauce and rest five minutes before serving

Step 12

Uncover, reduce sauce and rest five minutes before serving

Uncover, reduce sauce and rest five minutes before serving.

Common mistakes

Never use dead or off-smelling crab; uncracked claws resist flavour, while rough stirring breaks shells.

Tips

Sanitise the board and knife immediately after raw crab; unsuitable for shellfish allergy.