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Jaffna Crab Curry
Jaffna cuisine is heavily influenced by the Tamil culture predominant in this part of Sri Lanka. Here Chef Ranveer Brar shares a recipe for Jaffna Crab Curry, a spicy Sri Lankan curry. This crab curry has crustacean goodness and is hot and spicy.
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Serves

2

Cooking Time

45 Min

Meal Type

curry

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • For jaffna curry powder
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 7 to 8 nos dried red chillies
  • 1 tbsp fennel seeds
  • 1 tsp black pepper
  • 1 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 10 to 12 nos curry leaves
  • 2 tsp salt
  • For curry
  • 3 mud crabs
  • 1 to 2 green chillies
  • 10 to 12 curry leaves
  • 2 tbsp jaffna curry powder
  • 2 tbsp cumin
  • black peppercorn and coconut paste
  • 30 gm drumstick leaves
  • 200 ml coconut milk
  • 1 tbsp tamarind pulp
  • oil
  • water

PREPARATION

  1. 1

    In a heated pan, add cumin seeds, coriander seeds and roast it.
  2. 2

    Add dried red chillies, fennel seeds, black peppercorns, fenugreek seeds, mustard seeds and roast it.
  3. 3

    Add turmeric powder, red chilli powder.
  4. 4

    Add the spices in the blender and grind it.
  5. 5

    In the same pan, add oil, curry leaves and roast it.
  6. 6

    Add the curry leaves in the jar.
  7. 7

    Add salt as per taste and grind again.
  8. 8

    Add the same oil in a heated pan.
  9. 9

    Add green chillies, curry leaves.
  10. 10

    Jaffna curry powder, crabs and mix it. Add the paste of coconut, black pepper and cumin seeds and mix it.
  11. 11

    Add drumstick leaves and mix it well. Add coconut milk and stir it.
  12. 12

    Add tamarind pulp, water as required and let it boil.
  13. 13

    Garnish with drumstick leaves, lemon wedge and serve with rice.
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