Sri Lankan crab curry

serves / 4

Ingredients

1 coconut, freshly grated 625ml (2½ cups) water

50g tamarind pulp 100–200ml rice bran oil (or vegetable or coconut oil, depending on the variety of oil and how much oil you like)

1 tsp brown mustard seeds

2 tsp cumin seeds

1 tsp fennel seeds

5 garlic cloves, crushed

1 tsp cardamom pods

1 large red onion, chopped, plus extra to garnish

1 pandan leaf, cut into 5cm lengths 8 fresh curry leaves

½ fresh cinnamon stick

2 tbsp mild curry powder

½ tsp ground turmeric

1 tbsp ground cumin

4 blue swimmer crabs, cleaned Coriander leaves to garnish

1. In a bowl combine half the coconut and 250ml (1 cup) of the water and squeeze together with your hands.

2. Press the mixture through a sieve to get the milk. Repeat the process with the rest of the coconut and another 250ml of the water.

3. You can repeat the process twice with the coconut if more milk is needed. You should end up with 500ml (2 cups) coconut milk.

4. Combine the tamarind and the remaining water, squeeze it together and allow to soak for 15–20 minutes.

5. Heat the oil in a large stockpot over high heat.

6. Add the mustard seeds, cumin seeds, fennel seeds, garlic, cardamom pods and onion and cook for a couple of minutes until the onion has become brown. Add the pandan and fresh curry leaves, cinnamon stick, curry powder, ground turmeric and half of the ground cumin.

7. Season with salt. Stir well then pour in the coconut milk. Add the cleaned crabs and cover with a lid. Simmer for about 10 minutes, making sure every crab is really red. Add the tamarind liquid and remaining cumin and check the seasoning.

8. Garnish with coriander and extra red onion. Serve with rice and a cold beer.

This is an edited extract from Food Safari: Earth Fire Water by Maeve O’Meara, published by Hardie Grant Books insert, RRP $60 and is available in stores nationally.