Crab curry

Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note

  • Prep:30 mins
    Cook:1 hrs 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 499
  • fat 38g
  • saturates 14g
  • carbs 14g
  • sugars 12g
  • fibre 7g
  • protein 23g
  • salt 1.1g


  • 85ml oil
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 garlic cloves, chopped
  • 2-3 green chillies, chopped
  • 1 thumb-sized piece ginger, grated
  • 10 curry leaves
  • 2 onions, sliced
  • 2 tsp chilli powder
  • 1 ½ tsp turmeric
  • 300ml fish stock
  • 1½ tbsp coconut milk powder
  • 2 tbsp tamarind pulp water
  • 2 tomatoes, cut into chunks
  • 10g fresh drumstick leaves (optional)
  • 500g white crabmeat (use ready prepped or pick your own)
  • 20g brown crabmeat (use ready prepped or pick your own)
  • cooked rice, to serve
  • 115g frozen or fresh grated coconut
  • 1 tbsp cumin seeds
  • 1 tbsp peppercorns


  1. First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.

  2. Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn’t stick – add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.

  3. Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.

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