Srilankan crab curry # surf
Srilankan crab curry # surf

Hey everyone, welcome to our recipe site.it is Warren McGuire. Today, I will show you a way to make a distinctive dish, srilankan crab curry # surf. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Srilankan crab curry # surf is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Srilankan crab curry # surf is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook srilankan crab curry # surf using 21 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Srilankan crab curry # surf:
  1. Prepare leave mud crab about 1.5 kg
  2. Make ready onion diced
  3. Take green chillies
  4. Take Hands full curry
  5. Get shredded coconut
  6. Take pepper
  7. Get fennel seeds
  8. Take coconut oil
  9. Prepare water
  10. Make ready Jaffna curry powder
  11. Take coriander
  12. Take cummin seeds
  13. Get black peppercorns
  14. Get mustard
  15. Take cloves
  16. Make ready cardamom pods
  17. Make ready fennel
  18. Get coconutilk
  19. Take tamarind paste
  20. Get Juice of one lime
  21. Prepare drum stick leaves if not just coriander leaves will do
Steps to make 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..

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