Jaffna-Style Crab Curry

⏱ 75 min · Serves 4

Bold, fiery and deeply aromatic, this authentic Jaffna crab curry is a showpiece from the north of Sri Lanka. Whole crab pieces soak up a richly spiced coconut-free gravy built on toasted Jaffna curry powder, curry leaves and ripe tomatoes — it's messy, magnificent and completely unforgettable.

Per serving: 310 kcal · 34.0g protein · 12.0g carbs · 14.0g fat

Ingredients

• 2 large fresh whole crabs (about 1.5 kg total), cleaned and cut into pieces
• 3 tbsp vegetable oil
• 1 tsp black mustard seeds
• 2 sprigs fresh curry leaves (about 20 leaves)
• 2 large onions, finely sliced
• 6 garlic cloves, finely chopped
• 2 tsp fresh ginger, grated
• 3 green chillies, slit lengthways
• 3 ripe tomatoes, roughly chopped
• 2 tbsp Jaffna curry powder (roasted)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp black pepper, freshly ground
• 1 tsp fennel seeds, lightly crushed
• 1 stalk lemongrass, bruised
• 200 ml water
• 1.5 tsp salt, or to taste
• 2 tbsp lime juice
• Small handful of fresh coriander, to garnish

Method

1. Clean the crabs thoroughly, remove the top shell, gills and halve each crab, then crack the claws lightly with the back of a knife so the spices can penetrate. Set aside.
2. Heat the oil in a large heavy-based pan or wok over medium-high heat. Add mustard seeds and let them splutter for 30 seconds, then add the curry leaves and fry for another 30 seconds until fragrant.
3. Add the sliced onions and cook, stirring often, for 12–15 minutes until deep golden and caramelised. Do not rush this step — it forms the flavour base.
4. Stir in the garlic, ginger and green chillies and cook for 2 minutes until fragrant.
5. Add the tomatoes, Jaffna curry powder, turmeric, red chilli powder, black pepper, fennel seeds and lemongrass. Stir well and cook over medium heat for 8–10 minutes, pressing the tomatoes down until you have a thick, oily masala paste.
6. Add the crab pieces and toss well to coat in the masala. Pour in the water, stir, then cover and cook over medium heat for 18–20 minutes, turning the crab halfway, until the crab is cooked through and the gravy has reduced and clings to the pieces.
7. Taste and adjust salt. Squeeze in the lime juice, stir and cook uncovered for a final 2 minutes. Remove the lemongrass stalk.
8. Scatter fresh coriander over the top and serve immediately with steamed rice or roti and extra lime wedges on the side.