Jaffna Crab Curry

Ingredients

• 2 whole crabs (about 1kg each), cleaned and quartered
• 3 tbsp coconut oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 sprigs curry leaves
• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 6 dried red chilies
• 1 tsp black peppercorns
• 1 tsp turmeric
• 2 tomatoes, chopped
• 1 cup coconut milk
• 1 tbsp tamarind paste dissolved in 1/4 cup water
• Salt

Before you cook

• Clean and quarter the crabs, cracking the claws slightly so they absorb the sauce.
• Toast the coriander seeds, cumin seeds, fennel seeds, dried chilies, and peppercorns in a dry pan over low heat for 4 minutes, until deeply fragrant and a shade darker.
• Grind the toasted spices to a powder once cooled.

Steps

1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onions and cook for 6 minutes, until softened and lightly golden.
3. Add the garlic, ginger, and curry leaves and cook for 2 minutes.
4. Stir in the ground roasted curry powder and turmeric.
5. Cook the spices for 1 minute, until fragrant.
6. Add the chopped tomatoes and cook for 5 minutes, until they break down.
7. Add the crab pieces to the pot and toss them in the spice mixture.
8. Pour in the coconut milk.
9. Bring the pot to a gentle simmer, cover, and cook for 15 minutes, until the crab is cooked through.
10. Stir in the tamarind water.
11. Simmer uncovered for 5 more minutes, until the sauce has thickened and darkened.
12. Season with salt.
13. Serve hot with steamed rice.