Sri Lankan Crab Curry

(Serves 4-6)

Ingredients

• 2 large crabs
• 3 medium onions, finely chopped
• 6 cloves garlic, finely chopped
• 2 teaspoons finely grated fresh ginger
• 1/2 teaspoon fenugreek seeds
• 10 curry leaves
• 8 cm (3 inch) stick cinnamon
• 1-2 teaspoons chili powder
• 1 teaspoon ground turmeric
• 3 teaspoons salt
• 4 cups thin coconut milk
• 2 tablespoons desiccated coconut
• 1 tablespoon ground rice
• 2 cups thick coconut milk
• 3 tablespoons lemon juice

Instructions

Remove large shells of crabs and discard fibrous tissue found under the shell. Divide each crab into 4 portions, breaking each body in half and separating large claws from body. Leave legs attached to body.

Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan. Cover and simmer gently 30 minutes. Add crabs and cook for 20 minutes, if using raw crabs. Cook for only 5-7 minutes if cooked crabs are used. If pan is not large enough, simmer half the pieces of crab at a time. Crab should be submerged in sauce while cooking.

Heat desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown. Put in an electric blender container, add half the thick coconut milk, cover and blend on high speed for 1 minute. Add to curry with lemon juice. Wash out blender with remaining coconut milk and add. Simmer uncovered for a further 10 minutes. Serve with boiled rice.