Jaffna Crab Curry
A delicious crab curry for all the sea food lovers. Sit back and enjoy.
Jaffna Crab Curry Recipe by Chef Ranveer Brar
Cuisine

- Asian

Serves

- 4

Cooking Time

-45 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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 gms Drumstick Leaves
  • 200 ml Coconut Milk
  • 1 tbsp Tamarind Pulp
  • As required Oil
  • As required Water

HOW TO PREPARE JAFFNA CRAB CURRY

  1. 1

    For Jaffna Curry Powder In a pan, dry roast 2 tbsp cumin seeds, 2 tbsp coriander seeds, 7-8 dried red chillies, 1 tbsp fennel seeds, 1 tsp black peppercorns, 1 tsp fenugreek seeds, 2 tsp mustard seeds Add 1 tsp turmeric powder and 1 tsp red chilli powder, 10 -12 crisp fried curry leaves and 2 tsp salt Grind the mixture into fine powder and keep aside.
  2. 2

    For Curry: Cumin, black peppercorn, coconut paste - Dry roast cumin, black pepper corn, coconut and make fine paste.
  3. 3

    In a stock pan, warm oil and add 1-2 roughly crushed green chillies, 10-12 curry leaves, 2 tbsp Jaffna curry powder and sauté, Clean 3 mud crabs, break them into smaller pieces and add it in the stock pot, let it fry, Add 2 tbsp cumin, black peppercorn, coconut paste, 30 gms drumstick leaves and mix all ingredients together Add 200 ml coconut milk, water as required, 1 tbsp tamarind pulp and cover the pan till the crabs cook.
  4. 4

    Serve Jaffna Crab Curry with steamed rice.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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