Sapna's Sri Lanka Curry Crab

Recipe sourced: The Star - Chef Sapna Anand

For the Sri Lankan curry powder:

5 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp fennel seeds

1 tbsp black peppercorns

1 tbsp mustard seeds

2 tbsp white rice

2 cinnamon sticks

1 star anise

4 cloves

Method to make Sri Lankan curry powder:

Roast each ingredient separately over low heat until aromatic.

Remove from heat immediately and set aside to cool.

When cooled, blend everything together to a fine powder.

Store in airtight container if not using immediately.

For the curry

2 kg blue swimmer or mud crabs, shell lightly cracked and cut into two

4 tbsp cooking oil

1 sprig curry leaves

2 cinnamon sticks

3 pandan leaves, roughly chopped

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

2 large onions, finely chopped

1 large tomato, chopped

1 tsp chilli powder

1/2 tsp turmeric powder

1 heaped tbsp Sri Lankan curry powder

Salt to taste 

1/2 tsp crushed black pepper

1/2 cup water

1/2 cup fresh coconut milk

Coriander leaves for garnish

To cook curry:

In a wide, heavy-bottom pan, heat the oil and toss in the curry leaves, cinnamon sticks, chopped pandan leaves, ginger and garlic and saute for about 2 minutes until fragrant.

Toss in the onion and cooked until soft.  Then add the chopped tomatoes and stir to mix well.

Add in the chilli, turmeric and curry powders and crab, and stir well to combine.

Season with salt and black peppers.

Pour in water, adding more if you want the curry less thick.

Cook with lid on for about 5 minutes or until crabs are cooked, then add coconut milk and bring to a slow boil for a few seconds.

Garnish with coriander and serve with warm rice.