SRI LANKAN CRAB CURRY IN CHILLI-GARLIC SAUCE(THICK GRAVY)- A DELICIOUS SEAFOOD DISH, THAT NEVER DISAPPOINTS. BRING HOME A FEW FRESH CRABS AND HAVE A FAMILY FEAST.
Cleaning the crabs
Place the prawn in a large pot that would also fit into your sink, add water, 1 and 1/2 teaspoon of turmeric powder, rinse the crabs then drain any excess water.
Separating the crabs in two.
Once you’ve cleaned the crabs, place it on a chopping board, belly up, now place the sharp side of the knife on the crab lengthwise.
Clean the insides of the crab thoroughly again, removing any residues left, you can do another turmeric rinse if you want to.
cooking the crabs
1st step- shallow frying the crabs and removing excess water in the crab.
Place a large pan over medium heat, pour in 2 tablespoons of oil.
Over medium heat, gently toss the crabs.
Cooking the gravy/ sauce for the crab curry.
Place pan over medium heat and pour in the oil.
Heat the oil for a few seconds and add the ginger-garlic paste, sauté for a few minutes.
Pour in the soya sauce followed by tomato sauce(not tomato paste).
Let the gravy slow simmer for 7 minutes or until it thickens.
Add the crab(you can add any remaining liquid as well)to the gravy, reduce, cover and simmer the crab curry for 5 minutes.
By this time you will also notice most of the smaller claws detaching, this is normal. once cooked serve warm.