Jaffna Crab Curry

Ingredients

• •Crab
• •Coconut milk
• •Curry leaves
• •Pandan leaf
• •Tamarind
• •Chili powder
• •Turmeric
• •Fennel seeds
• •Shallots
• •Garlic

Steps

1. 1Clean whole crabs thoroughly, cracking the claws slightly so the sauce can penetrate, and set them aside.
2. 2Dry roast chili powder, fennel seeds, and a few other whole spices in a pan for a minute or two, until fragrant, then grind them into a coarse spice mix.
3. 3Sauté chopped shallots, garlic, and curry leaves in oil over medium heat until the shallots turn soft and lightly golden.
4. 4Stir in the ground spice mix along with turmeric and cook for a minute, until the raw spice smell fades.
5. 5Add the cleaned crabs to the pot and toss them well to coat evenly in the spice paste.
6. 6Pour in coconut milk along with a pandan leaf and a small piece of tamarind, then bring the curry to a simmer.
7. 7Cover and cook for fifteen to twenty minutes, stirring occasionally, until the crab is fully cooked and the sauce has thickened and turned a deep reddish-orange.
8. 8Serve hot with steamed rice or string hoppers, alongside extra napkins for cracking the shells.