Jaffna crab curry is arguably Sri Lanka’s most celebrated dish. The secret is the Jaffna curry powder — chillies, coriander, cumin and fennel roasted until nearly black — which gives the gravy its deep colour and smoky heat.
Method
- Heat the coconut oil in a heavy pot. Add fenugreek seeds, cinnamon, curry leaves and pandan, and fry until fragrant.
- Add the onions and cook until golden, then add garlic and ginger and fry for 2 minutes.
- Stir in the Jaffna curry powder and fry for 30 seconds — do not let it burn.
- Add the crab pieces and toss well to coat in the spices.
- Pour in the tamarind and half the coconut milk, season with salt, cover and simmer for 20 minutes.
- Add the remaining coconut milk and simmer uncovered for 10 more minutes until the gravy thickens and turns a deep russet.
- Rest for 10 minutes before serving — the gravy improves as it sits. Serve with plain rice or pittu, and plenty of napkins.
Tips
- If you can’t find mud crab, blue swimmer crab works; reduce the cooking time.
- Authentic Jaffna curry powder is worth making or ordering — regular curry powder gives a completely different dish.