Red curry, hot and fragrant, is the most common of Sri Lankan curries. This recipe goes equally well with fish or shellfish.
- 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
- 3 Tbsp Red Curry for Fish
- 1 small red onion
- 8 cloves garlic
- 1 slice ginger
- 1/2 cup cilantro
- ½ cup coconut milk
- 10 curry leaves
- 3 inch-sized pandan leaves*
- 1 stick lemongrass, in 2-inch pieces
Soak the goraka for 10 minutes in ¼ cup boiling water. Set aside.
Wash the crab legs, cut them into pieces and crack the shells so the seasoning gets to the meat.
Put all the ingredients for the spice paste in a food processor and purée.
Pour the paste over the crab, mix well, and let stand for 10 minutes.
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.
Add the goraka, soaking water, and coconut milk.
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