How to make Srilankan Mud Crab Curry -SK Khazana -
Mud crabs cooked in a typical Srilankan gravy with moringa leaves
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crabs (केकड़े), Cumin seeds (जीरा)
Cuisine : Sri Lankan
Course : Main Course Seafood
For more recipes related to Srilankan Mud Crab Curry -SK Khazana checkout Crab Curry, Crab Sukhe, Crabstick and Drumstick Curry, Crab in Black Pepper Sauce . You can also find more Main Course Seafood recipes like Fish Paturi Stuffed Crab-SK Khazana Afghani Fish - SK Khazana Prawn Balchao
Srilankan Mud Crab Curry -SK Khazana Recipe Card
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Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Srilankan Mud Crab Curry -SK Khazana Recipe
Crabs cleaned 4 medium
Cumin seeds 1 tablespoon
Black peppercorns 12-15 cup
Fresh coconut scraped 1 tablespoon
Oil 3 teaspoons
Mustard seeds 1 1/2 teaspoons
Fennel seeds (saunf) 1
Green chillies chopped 2-3
Curry leaves 10-12
Onion 3 medium
Turmeric powder 1/2 teaspoon
Red chilli powder sliced 1 tablespoon
Curry powder 1 1/2 tablespoons
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 1/2 tablespoon
Moringa leaves 3/4 cup + for garnish cup
Lemon 1/2
Method
Step 1
Heat a non-stick pan, add cumin seeds and black peppercorns and dry roast for 1 minute or till fragrant. Add coconut, mix and sauté till golden brown.
Step 2
Transfer the mixture into a blender jar, add a little water and blend to a smooth paste.
Step 3
Heat oil in a deep earthen pot, add mustard seeds and let them splutter. Add fennel seeds, green chillies, curry leaves and onions, mix and sauté till golden brown.
Step 4
Add turmeric powder, red chilli powder and curry powder, mix well and saute on medium heat for 1 minute.
Step 5
Add the coconut paste, mix well and saute for 2-3 minutes. Add ½ cup water, mix well and cook for 2-3 minutes.
Step 6
Add crabs and salt and mix well. Add 3 cups water and mix well. Let the mixture come to a boil, cover and cook till the crabs are cooked completely.
Step 7
Add coconut milk and mix well. Add tamarind pulp, mix well and ook for 1-2 minutes.
Step 8
Add moringa leaves, squeeze the juice of ½ lemon and mix well. Take the pan off the heat.
Step 9
Transfer into a serving bowl, garnish with moringa leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
