Dish

Sri Lankan Crab Curry

Sri Lankan Crab Curry is made by sautéing onions, garlic, and ginger in oil, then adding a variety of spices, such as turmeric, cumin, and coriander. Fresh crab meat is then added to the mixture, along with coconut milk and tomatoes. The dish is then simmered until the flavors have melded together. The result is a spicy, flavorful curry that is perfect for any occasion.

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Seafood› Crustacean Dish› Crab Dish

Origins and history

Sri Lankan Crab Curry originated in Sri Lanka, where it is a popular dish during the monsoon season. It has since become a staple in many Sri Lankan restaurants around the world.

Dietary considerations

Gluten-free options are available by using gluten-free soy sauce. It is not suitable for those with shellfish allergies.

Variations

Variations of Sri Lankan Crab Curry include using different types of seafood, such as shrimp or fish, or using different vegetables, such as eggplant or okra.

Presentation and garnishing

Sri Lankan Crab Curry can be presented in a large bowl or on a decorative plate. It is often garnished with a sprig of fresh cilantro or green onion.

Tips & Tricks

To ensure that the curry is not too spicy, be sure to adjust the amount of chili powder to your liking.

Side-dishes

Sri Lankan Crab Curry is typically served with a side of steamed rice or naan bread. It can also be served with a side of mixed greens or a light salad.