Entree: Sri Lanka – Colombo & Western Sri Lanka – இலங்கை நண்டு குழம்பு ➤ Ilankai nandu kulambu (Sri Lankan crab curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 whole crabs, cleaned, halved, and cracked, approx. 2 lb total usable meat
- 2 tbsp (30 ml) coconut oil (or vegetable oil)
- 1 large onion, thinly sliced (about 6 oz)
- 2 stalks green onion, chopped
- 4 cloves garlic, crushed
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp)
- 3–4 green chilies, slit lengthwise
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 sprig (8–10 leaves) curry leaves (kiri sambol paththa), fresh if available
- 2 tbsp Sri Lankan roasted curry powder (or use a robust roasted curry powder)
- 1/2 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 small piece goraka (about 0.18 oz to 0.28 oz) or 1 tbsp (15 ml) tamarind pulp, dissolved in 2 tbsp (30 ml) warm water
- 14 oz (400 ml) coconut milk (thick)
- 1 cup (240 ml) water or seafood stock
- 1 tbsp (15 ml) lime juice (to finish)
- Salt (to taste)
- Fresh cilantro (coriander) leaves for garnish

Show original ingredient measurements

- 2 whole crabs, cleaned, halved, and cracked, approx. 2 lb (900 g) total usable meat
- 2 tbsp (30 ml) coconut oil (or vegetable oil)
- 1 large onion, thinly sliced (about 6 oz / 170 g)
- 2 stalks green onion, chopped
- 4 cloves garlic, crushed
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 15 g)
- 3–4 green chilies, slit lengthwise
- 1 tsp (5 g) cumin seeds
- 1 tsp (2 g) mustard seeds
- 1 sprig (8–10 leaves) curry leaves (kiri sambol paththa), fresh if available
- 2 tbsp (30 g) Sri Lankan roasted curry powder (or use a robust roasted curry powder)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) chili powder (adjust to taste)
- 1 small piece goraka (about 5–8 g) or 1 tbsp (15 ml) tamarind pulp, dissolved in 2 tbsp (30 ml) warm water
- 14 oz (400 ml) coconut milk (thick)
- 1 cup (240 ml) water or seafood stock
- 1 tbsp (15 ml) lime juice (to finish)
- Salt (to taste)
- Fresh cilantro (coriander) leaves for garnish

Instructions

1. Temper and sauté aromatics: Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds and cumin seeds; when they begin to pop, add curry leaves, sliced onion, green onion, garlic, ginger, and green chilies. Sauté until onions turn soft and translucent, about 6–8 minutes.
2. Add spices and braise: Stir in the roasted curry powder, turmeric, and chili powder; fry gently for 1–2 minutes to bloom the spices without burning. Add goraka (or tamarind water) and mix.
3. Build the curry base: Pour in the coconut milk and water or stock; bring the mixture to a gentle simmer. Adjust salt. Simmer for 5 minutes to allow flavors to meld and the sauce to thicken slightly.
4. Cook the crab: Add the cleaned crab pieces to the simmering sauce, submerging them as much as possible. Cover and simmer for 10–12 minutes, turning once, until the crab is cooked through and the shells turn bright red. If sauce reduces too much, add a splash more water.
5. Finish and serve: Stir in lime juice, check seasoning, and adjust salt or heat as needed. Garnish with fresh cilantro and additional curry leaves if desired. Serve hot with steamed rice, string hoppers, or roti.