Red Curry Crab
Red curry, hot and fragrant, is the most common of Sri Lankan curries. This recipe goes equally well with fish or shellfish.
Ingredients
- 3 pieces goraka or 2 Tbsp tamarind
- 2 lb crab legs, raw or cooked
- 2 Tbsp coconut oil
- 1½ cup coconut milk
- Cilantro for finishing
Spice Paste
- 3 Tbsp Red Curry for Fish
- 1 small red onion
- 8 cloves garlic
- 1 slice ginger
- 1/2 cup cilantro
- ½ cup coconut milk
Herbs
- 10 curry leaves
- 3 inch-sized pandan leaves*
- 1 stick lemongrass, in 2-inch pieces
Method
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1
Soak the goraka for 10 minutes in ¼ cup boiling water. Set aside.
-
2
Wash the crab legs, cut them into pieces and crack the shells so the seasoning gets to the meat.
-
3
Put all the ingredients for the spice paste in a food processor and purée.
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4
Pour the paste over the crab, mix well, and let stand for 10 minutes.
-
5
Pour the oil into a large pot over high heat and add the herbs. After a few seconds, add the crab and the spice paste. Stir well and sautée for 2-3 minutes.
-
6
Add the goraka, soaking water, and coconut milk.
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7
Cook over high heat until the sauce is thick and the crab is heated through (5-6 minutes for cooked crab, a few minutes more for raw crab). Serve garnished with cilantro.
*Available frozen in Asian markets
