Whole crabs simmered in a ferociously spiced coconut milk curry — the pinnacle of Sri Lankan coastal cooking.
Sri Lankan crab curry is one of the most exciting dishes on the island — whole crabs (or crab pieces) cooked in a blazingly hot, deeply flavoured coconut milk curry with goraka (a souring agent related to tamarind), Maldive fish chips, roasted curry powder, and a forest of curry leaves and pandan. It is the centrepiece of Sri Lankan coastal celebrations and is eaten messily, directly with your hands, with rice or hoppers to catch the extraordinary sauce. Colombo's famous crab restaurants (most notably Ministry of Crab) have made this dish internationally celebrated.
Serves 4
Heat oil in a large wide pan. Add curry leaves and pandan — they will splutter dramatically. Add onion. Cook 10 minutes until golden.
Add garlic and ginger. Cook 2 minutes. Add roasted curry powder, chilli powder and turmeric. Stir constantly for 2 minutes.
Pour in coconut milk. Add tamarind paste. Stir and bring to a simmer.
Add crab pieces. Turn to coat in the sauce. Cover and simmer 15–20 minutes until crab is cooked through and the sauce has reduced and thickened.
Stir in coconut cream. Simmer 5 more minutes. Season with salt. Serve with string hoppers or rice.
Buy the freshest crabs possible — the quality of the crab defines the dish more than any spice.
Sri Lankan roasted curry powder (darker and more complex than Indian curry powder) is available at Sri Lankan or South Asian shops.
Use fresh curry leaves — dried curry leaves are almost flavourless by comparison.
Replace crab with large prawns for a more accessible version with the same sauce.
Use lobster for a spectacular celebration version.
Best eaten fresh. Refrigerate for 1 day. Reheat very gently.
Sri Lankan crab curry reflects the island's position at the crossroads of spice trade routes — the combination of Maldive fish, goraka, coconut, and indigenous spice blends is uniquely Sri Lankan. The dish became internationally famous when Sri Lanka's cricket captain and restaurateur Mahela Jayawardena opened Ministry of Crab in Colombo in 2011.
With your hands and a piece of bread or string hoppers to scoop up the sauce. Crack the claws with the back of your spoon (or the traditional wooden mallet). The sauce-soaked pieces of bread or rice eaten with the crab broth are often the best part of the meal.
Per serving · 4 servings total
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