Sri Lankan crab curry

Ingredients

4-5 blue swimmer or blue manna crabs, cleaned

½ lemon

1 tsp salt

1 tablespoon olive oil

1 brown onion, sliced

3 cloves garlic, crushed

2 sprigs curry leaves

8 x 5cm segments rampe (pandan)

1 sliced bird’s eye chilli

1 teaspoon ground turmeric

¼ cup water

2 sprigs drumstick leaves (if available) (see note)

4 heaped teaspoons Malaysian fish curry powder

2-3 teaspoons regular curry powder

1 tsp ground chillies

½ cup milk or coconut milk

Instructions

Prepare crabs by washing well. Break off the claws, break body in half and remove the membrane. Drain excess water, squeeze lemon over crab and sprinkle with salt.

In a large saucepan over medium heat add oil, onion, garlic, curry leaves, pandan, chilli, lemongrass and ground turmeric. Cook for 3-4 minutes until onion has softened.

Add water, the drumstick leaves if used, fish curry powder, regular curry powder and ground chillies. Stir through then and crab, milk or coconut milk. Stir regularly as it gently simmers, cook until crab cooks through.

Note

The drumstick bean is a long green Sri Lankan pod-like vegetable, available in Sri Lankan stores. The leaves have a pleasant sour taste.