Jaffna Crab Curry | Cooking with Aunty D

Get ready for a trip to Flavour Town because this Jaffna Crab Curry isn’t messing around!

Whether it’s rice, roti, roast paan, hoppers, you name it; it’s the perfect fiery and creamy accompaniment.

Give it a go with Aunty D!


Sesame oil 1 1/2 tbsp
Fenugreek 1/2 tbsp
Cumin 1 tsp
Cinnamon 1 inch
Cardamom 3 nos
Clove 3 nos
Curry leaves and rampe
Big onion 1 medium
Ginger and garlic 1 tbsp
Crab 750 g
Turmeric 1/2 tsp
Curry powder 1 tbsp
Jaffna curry powder 1 1/2 tbsp
Salt 1 1/2 tsp
Tamarind juice 1 tbsp
Tomato 1 large
Thick coconut milk 1 1/2 cups


Heat sesame oil in a pan and add fenugreek, cumin, cinnamon, cardamom, cloves, curry leaves, rampe, sliced onion, ginger and garlic.

Sauté until the onions are softened and till the spices become fragrant.

Next, add the crab, turmeric, curry powder and Jaffna curry powder.

Give everything a quick stir before adding salt, tamarind juice and chopped tomato.

Bring the curry to a gentle simmer, allowing the flavours to concentrate and slowly stir in the thick coconut milk.

Let the curry simmer until the gravy thickens.

Serve it up hot and enjoy the authentic flavours of a Jaffna crab curry!

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!

The post Jaffna Crab Curry | Cooking with Aunty D appeared first on Pulse.

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