Spicy | Time: ⏱️ 45 Mins
Ingredients:
- 1 kg Imalsha Lagoon Mud Crabs (Cleaned and halved)
- 3 tbsp coconut oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- Handful of fresh curry leaves and a 2-inch piece of pandan (rampe)
- 3 tbsp roasted Sri Lankan curry powder
- 2 tbsp unroasted chili powder (adjust for heat)
- 1 tsp turmeric powder
- 1/2 cup thick tamarind juice
- 1 cup thick coconut milk
- Salt to taste
Instructions:
- Heat the coconut oil in a large clay pot or heavy-bottomed pan over medium heat.
- Sauté the onions, garlic, ginger, curry leaves, and pandan until the onions are soft and golden.
- Lower the heat and stir in the roasted curry powder, chili powder, and turmeric. Toast the spices for one minute until fragrant.
- Add the cleaned mud crabs to the pot, tossing them well so the shells are completely coated in the spice mix.
- Pour in the tamarind juice and half a cup of water. Cover and simmer for 20 minutes until the crab shells turn bright orange.
- Stir in the thick coconut milk, leave the pot uncovered, and let it simmer for another 10 minutes until the gravy becomes rich and thick. Serve hot with roast bread or rice.