Sri Lankan Cuisine

Sri Lankan crab curry

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Cuisine: Sri Lankan Created by Malcolm De Kauwe

Ingredients

4-5 blue swimmer or blue manna crabs, cleaned
½ lemon
1 tablespoon olive oil
1 brown onion, sliced
3 cloves garlic, crushed
2 sprigs curry leaves
8 x 5cm segments rampe
1 sliced bird’s eye chilli
1 teaspoon ground turmeric
2 sprigs drumstick leaves (if available*)
4 heaped teaspoons Malaysian fish curry powder
2 - 3 teaspoons regular curry powder
¼ cup water
1 tspn salt
1 tspn ground chillies
½ cup milk or coconut milk

*the drumstick bean is a long green Sri Lankan pod-like vegetable, available in Sri Lankan stores. The leaves have a pleasant sour taste.

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Preparation

Prepare crabs by washing well. Break off the claws, break body in half and remove the membrane. Drain excess water, squeeze lemon over crab and sprinkle with salt.

In a large saucepan add oil, onion, garlic, curry leaves, pandan, chilli, lemongrass and ground turmeric.

Add water, the drumstick leaves if used, fish curry powder, regular curry powder and ground chillies.

Stir and add crab, then milk or coconut milk. Stir regularly until crab cooks through.

To serve
Malcolm makes an accompanying relish of Maldive fish, rock salt, onion and chilli, known as lunu miris. Maldive fish is dried and cured bonito – used to add flavour to many Sri Lankan dishes and available, again, at Sri Lankan grocery stores.

Sri Lankan Restaurants

Displaying 10 of 20 Sri Lankan Restaurants.

Restaurant		Suburb
1.	Araliya	Hawthorn
2.	Blue Elephant	Pennant Hills
3.	Radio Cairo	Cremorne
4.	Annalakshmi on the Swan	Perth
5.	7 Spices	Applecross
6.	Woodapple	Hampton
7.	Tas Ceylon	Lenah Valley
8.	Banana Leaf	City
9.	Jazzi's Indian & Continental Restaurant	South Hurstville
10.	Flavour of Ceylon	Parramatta

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