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Jaffna crab curry
யாழ்ப்பாண நண்டுக் கறி (yaazhpaana nandu kari): lagoon crab in a fiery, near-black Jaffna curry with moringa leaves
The shallow lagoons around Jaffna and the islands of Kayts and Delft produce big, sweet mud crabs, and the town's answer to them is a curry so dark and hot that visitors are warned before they order. Jaffna curry powder, heavy with roasted red chilli, coriander and fennel, is fried in sesame oil with onion and garlic, then loosened with tamarind and a little coconut milk so the sauce clings to every crack in the shell. A handful of moringa leaves wilted in at the end adds a grassy note, and the crab is eaten with the hands, sucked from the shell, alongside plain rice or puttu. A frequent misstep is boiling the crab hard for too long, which makes the meat dry and stringy. Chef's tip: crack the claws before cooking so the sauce soaks in and the meat is easy to reach at the table.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the crab
- 2 ⅝ lb live or freshly cooked mud crabscleaned, quartered, claws cracked
- 1 /2 tsp ground turmeric
- 1 tsp salt
For the curry
- 3 tbsp sesame (gingelly) oil
- 1 /2 tsp fenugreek seeds
- 1 /2 tsp fennel seeds
- 2 sprigs curry leaves
- 2 red onionsfinely chopped
- 8 cloves garliccrushed
- 3 cm piece fresh gingergrated
- 2 tomatoeschopped
- 3 tbsp Jaffna curry powder
- ⅔ oz tamarind pulpsoaked in 100 ml hot water, strained
- 1 cup water
- ¾ cup thick coconut milk
- 1 handful moringa (drumstick) leaves (optional)
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Method
0/8 doneStep 1: Discard any crabs that were dead before cooking or smell unpleasant. Toss the pieces of 2 ⅝ lb live or freshly cooked mud crabs with 1 /2 tsp ground turmeric and 1 tsp salt.
2 minStep 2: Heat 3 tbsp sesame (gingelly) oil in a wide heavy pan over a medium heat and add 1 /2 tsp fenugreek seeds, 1 /2 tsp fennel seeds and 2 sprigs curry leaves; let them crackle for 20 seconds.
1 minStep 3: Add 2 red onions and cook for 7–8 minutes, stirring, until soft and deep golden.
8 minStep 4: Add 8 cloves garlic and 3 cm piece fresh ginger and fry for 2 minutes until fragrant.
2 minStep 5: Stir in 3 tbsp Jaffna curry powder for 1 minute, then add 2 tomatoes and cook for 2 minutes until it breaks down.
3 minStep 6: Add ⅔ oz tamarind pulp and 1 cup water and bring to a simmer.
2 minStep 7: Add the crab, stir to coat, cover and simmer over a medium-low heat for 10–12 minutes, turning the pieces halfway, until the shells are bright red and the meat inside is white and opaque.
12 minStep 8: Stir in ¾ cup thick coconut milk and 1 handful moringa (drumstick) leaves and simmer uncovered for 3 minutes until the sauce is thick and dark. Rest 5 minutes and serve with rice.
3 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 14 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jaffna crab curry take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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