Recipe of Homemade Srilankan crab curry # surf

Srilankan crab curry # surf.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, srilankan crab curry # surf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Srilankan crab curry # surf is one of the most favored of current trending foods on earth. It's enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Srilankan crab curry # surf is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook srilankan crab curry # surf using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Srilankan crab curry # surf:

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

Instructions 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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