Sri Lankan crab curry recipe by O Tama Carey | Gourmet Traveller

Name: Sri Lankan crab curry recipe by O Tama Carey | Gourmet Traveller
Total time: 75 min
Ingredients: 10 raw blue swimmer crabs (4kg; preferably male – they have larger claws); 100 gm ghee; 2 Spanish onions, finely chopped; 5 garlic cloves, coarsely chopped; 70 gm ginger, peeled and thinly sliced; 5 small green chillies, thinly sliced; 1 cup (loosely packed) curry leaves; 20 gm (¼ cup) Sri Lankan curry powder (see note); 1 tbsp each fennel seeds and brown mustard seeds; 2 tsp each hot chilli powder and ground coriander; 1 tsp fenugreek seeds; 1 tbsp sea salt flakes; 400 ml coconut milk; 100 ml tamarind extract (see note); 2 cups coriander leaves, plus chopped roots and stalks (cut near root and washed); To taste: fresh lime juice; To serve: rice or flatbread

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"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

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Ingredients

10 raw blue swimmer crabs (4kg; preferably male – they have larger claws)
100 gm ghee
2 Spanish onions, finely chopped
5 garlic cloves, coarsely chopped
70 gm ginger, peeled and thinly sliced
5 small green chillies, thinly sliced
1 cup (loosely packed) curry leaves
20 gm (¼ cup) Sri Lankan curry powder (see note)
1 tbsp each fennel seeds and brown mustard seeds
2 tsp each hot chilli powder and ground coriander
1 tsp fenugreek seeds
1 tbsp sea salt flakes
400 ml coconut milk
100 ml tamarind extract (see note)
2 cups coriander leaves, plus chopped roots and stalks (cut near root and washed)
To taste: fresh lime juice
To serve: rice or flatbread