Sri Lankan Blue Crab Curry

Sri Lankan Blue Crab Curry

Dungeness crab is great for the world famous Singapore chili crab but the blue crab is king when it comes to curry dishes in Asia. This dish is close to my heart as my mother used to cook it when I was growing up in Sri Lanka.


  • 6 fresh blue crab cleaned and cut into halves

  • 2 large challots chopped
  • 5 cloves of garlic minced
  • 1 inch piece of ginger minced
  • 3 green chillies thinly sliced
  • 1 sprig of curry leaves
  • 2 inch piece of pandan bruised
  • 1 large tomato chopped
  • 2 teaspoons of salt
  • 1/2 teaspoon of turmeric powder
  • 1 tablespoon of chilli powder
  • 2 teaspoons of raw curry powder (recipe found here)
  • 1/4 cup of tamarind juice
  • 1 inch piece of cinnamon broken
  • 1/4 teaspoon of fenugreek seeds
  • 1/2 teaspoon of black pepper powder
  • 1 tablespoon of lemon juice
  • 200ml of thin coconut milk
  • 150ml of thick coconut milk
  • 2 tablespoons of vegetable oil


  • Into a bowl, add the crab, chilli powder, turmeric powder, black pepper powder, curry powder, tamarind juice and mix until the crab are well coated.

  • Heat the oil in a wok and fry the garlic, ginger, curry leaves and pandan leaves until fragrant.
  • Add the onions, green chillies, fenugreek seeds, cinnamon and fry until the onions are soft.
  • Add the crab and fry for 4 minutes.
  • Add the thin coconut milk along with the tomatoes.
  • Cover and cook for about 12-15 minutes until the crab turn red.
  • Add the thick coconut milk and cook until the sauce thickens.
  • Turn off the heat and add the lemon juice.
  • Serve with a side of white rice.

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