The Fast Method to Serving Appetizing Srilankan crab curry # surf

Srilankan crab curry # surf is the nomero uno that appears to most people’s mind when it comes to a delightul meal. Today, we will tell you instructions on preparing a appetizing Srilankan crab curry # surf.

Srilankan crab curry # surf

We hope you got insight from reading it, now let’s go back to srilankan crab curry # surf recipe. To make srilankan crab curry # surf you need 21 ingredients and 6 steps. Here is how you achieve it.

Firstly, here are the ingridients that you should prepare to make Srilankan crab curry # surf:

  1. You need 1 of leave mud crab about 1.5 kg.
  2. Prepare 2 of onion diced.
  3. Use 3 of green chillies.
  4. You need leaves of Hands full curry.
  5. You need 1/2 cup of shredded coconut.
  6. Get 1/2 tsp of pepper.
  7. Provide 1 tsp of fennel seeds.
  8. Prepare 3 tbsp of coconut oil.
  9. Get 1 cup of water.
  10. Prepare of Jaffna curry powder.
  11. Get 4 tbsp of coriander.
  12. Get 3 tbsp of cummin seeds.
  13. Prepare 2 tbsp of black peppercorns.
  14. You need 1 tbsp of mustard.
  15. You need 1 tsp of cloves.
  16. You need 8 of cardamom pods.
  17. You need 1 tsp of fennel.
  18. Take 1 cup of coconutilk.
  19. You need 1 tbsp of tamarind paste.
  20. Prepare of Juice of one lime.
  21. Prepare 1 sprig of drum stick leaves if not just coriander leaves will do.

After preparing the ingridients, now we are ready to make our delightful Srilankan crab curry # surf:

  1. Put the crabs in the freezer for 1 hour to immobilise them. Pull off the top shells, pull out the spongy grey gills and remove the guts. Wash clean and put the crab in boiling water along with little salt snd turmeric powder (I do this to remove the raw smell and firm up the flesh) 5 minutes.. Remove, chop the crab into 6 pieces…
  2. For the curry powderPlace the rice on a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown. Add the rest of the spices and pan roast for a further 3 – 5 minutes until the spices start to brown, toast and become aromatic. Keep moving the pan to prevent the spices from burning. Remove from the heat and let the spices cool. Once the spices cool down – use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store.
  3. Heat the oil in a large heavy-based saucepan, add the onions, curry leaves, chillies and cook for a few minutes or until the onions are golden.
  4. Add the coconut paste.. saute' Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn..
  5. Then add the coconut milk, the tamarind paste, stir and add the water..
  6. Cover and simmer for 12 minutes or until crab is just cooked through and sauce has thickened. Stir in the drumstick leaves, lime juice and season to taste with salt. Enjoy with hit steamed rice…

Sri Lankan curries often have a masala (spice mix) added at the end of cooking. Use your fingers to find the triangular flap, lift. An impressive crab curry that is full of flavour and perfect to serve at a dinner party or for a special meal at home. To make the curry, if you have whole crabs then prepare the crabs and remove the meat. Heat the oil in a very large flameproof casserole dish or.

Recipe : Srilankan crab curry # surf

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