As an ever enthusiastic advocate of local cuisine, every pocket of Sri Lanka has its own variation of classic national dishes. Having sampled (ok, scoffed) a multitude of crab curries across the island from Jaffna, Negombo, Bentota to Pasikudah, each equally delicious interpretation is unique whether it’s the type of crab, technique or spices used.
In a province abundant with some the freshest, juiciest seafood on the island, the succulant Kalkudah crab curry at Sun Aqua in Pasikudah was one of the most memorable variations I have been all to delighted to review. Soaked in a perfectly indulgent creamy coconut sauce infused with piquant spices, I couldn’t resist sharing the recipe with you!
4-5 crabs, cleaned
1 tablespoon olive oil
1 brown onion, sliced
3 cloves garlic, crushed
2 sprigs curry leaves
8 x 5cm segments rampe
2 sliced small red hot chilli
1 teaspoon ground turmeric
1-2 tablespoon chilli powder
2 – 3 teaspoons regular curry powder
¼ cup water
1 teaspoon salt
½ cup coconut milk
1. Prepare crabs by washing well. Break off the claws, break body in half and remove the membrane.
2. Drain excess water, squeeze lemon over crab and sprinkle with salt.
3. In a large saucepan add oil, onion, garlic, curry leaves, pandan, chilli, lemongrass and ground turmeric.
4. Add water, chilli powder, regular curry powder
5. Stir and add crab, then milk or coconut milk.
6. Stir regularly until crab cooks through.