As a keen crab curry foodie, I was looking forward to trying the ‘Kalkudah style crab curry’ at Sun Aqua in a province abundent with some the freshest, tastiest seafood on the island. The succulent crab in a perfectly balanced creamy/spicy coconut sauce tasted incredible and after trying it myself, couldn’t help but request the recipe to share with you.
Despite the seemingly complex flavours of Sri Lankan curries, they’re easier to prepare than they may seem, with this recipe no exception. Most ingredients are readily available at supermarkets but it goes without saying (although I’m going to say it anyway!) quality crab is key.
If you live abroad, fresh curry leaves/ rampe usually involve a trip to an asian supermarket, make sure you call beforehand to double check it’s in stock. To avoid making this trip too often, curry leaves and rampe can be frozen for future use. I know, I know, fresh is always best but if there aren’t fresh plants readily available in your back garden like there are in Sri Lanka it saves a lot of time and let’s face it, life is just too busy sometimes.
I’m pleased to share the recipe for this decicious curry courtesy of Sun Aqua Pasikudah, a tropical beach haven on the east coast of Sri Lanka.
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.