In my many seafood stories I had mentioned the relationship between me and seafood.but with crab its little bit different.Though the fish my father was selling and dry fishing was bought from the other boats vendors, most of the the time the giant crabs we had were farmed by Thaththa. Those days we got two or three large cages made exactly for the crab farming, all were immersed in the lagoon in front of our home.He was buying those little crabs and feeding until they gain the right weight and size.Obviously the right crabs suits for his business (I dunno how to explain more these things) then he sells all those well fatty giant crabs to one of his friend who was engaged in export business.As how he got lots of money for those crabs we never forced him to cook those for us, because we knew how hard was that business, how much effort he made to earn few rupees for us.But even sometimes we were getting a chance to have some of them on our plates. It’s because, when there is a single little damage the export companies refuse the crab, they need to be perfect with all their claws and other tinny parts. So the damage crabs for family. Can remember ONE crab was enough for all of us. My mother used to cook just a single one crab in the biggest pot she had.So can you imagine how giant they were? Well, these days most people are dying to eat those expensive crabs from expensive restaurant, but I’m so happy because I had those crabs when I was a little girl, when the period even no one was talking about those crabzilla I was enjoying those on my plate. Every time when me or someone else is taking about seafood I keep my head up and straight on this topic, because no one no how much seafoods we three had in our lives, all credits and blessings goes to man of the match, Thaththa for giving us the best… 

now you know I grew up  watching farming crabs, how people do dry fish business and many more stories about fishery industry and not only eating. 

This crab curry is so touched to me. Because I only used CHILLI POWDER to this. And that chilli powder not only contains dried red chilies, it is a combination of many more other spices and aromas. Homemade chilli powder by my master chef my mother. Get the homemade chilli powder recipe from my Instagram feed, I already shared. I’m definitely sure, try it once and you all fall in love with it’s  smell, colour and well balanced spicy level… just perfect. 

This time we had some homemade Partha with this spicy crab curry. But usually when we in Sri Lanka, we always used to eat crab curry with white rice and cucumber salad or gotukola sambol. Because crab is a high heat meat and to balance it my mother always make some salad to cool the meat. 

I have already shared one more crab curry recipe on my Instagram feed which I cooked with my mother when I visited home year ago. This and that one is completely two different recipes. It’s with all those moringa leaves which helps to cool the heat of the meat. And the spicy level is mild too. 

KNOW HOW TO CLEAN A CRAB….

The main important point is crab you gonna cook, need to be alive. Died crabs are not good to eat. So always please make sure crabs are alive. 

It is always hard to clean a living crab, so once you bought a living crab freeze it up to 1-2 hours and not more. Take them out, and take off the shell of the crab. 

Once you open the shell you’ll see something like fibre inside the shell. And remove all of them. They are not good to eat. 

Break  out two claws then mash slightly using a knife or pestle which helps to absorb the curry and spices to the meat  while cooking. 

Then wash well in a cold running water and cut or break the crab into two or four, depend on their sizes. 

No need to wash again, once is enough. Because washing crabs for many more times will wash away the meat inside. 

RECIPIE 

1.this was 1550g medium size crabs. Without cleaning, washing and with the shells. 

2.take off the shell, remove all the fibre parts inside the shell, break out two claws and wash well in a cold running water, break the crab into two or four. 

3.heat a large pot with 2-3tbs of cooking oil, once the oil is well heated add finely sliced 1/2 medium onion, 3-4 crushed garlic cloves, 4 sliced green chilies, handful of curry leaves, small pandan leaf and small cinnamon stick. 

4.sauté until onions are softened and brown,  aromatic flavour released. 

5.add sliced 2 medium tomatoes and cook with aromas until soft and juicy. 

6.then add 4,1/2tbsp of chilli powder and cook with aromas for about a minute. 

7.then add all the crabs and mix with spices and aromas in very low heat about 2-3 minutes, make sure all the pieces are well coated with spices. 

8.then add 2 pieces of goraka (garcinia Cambogia) 100ml water to the pot, give it a good stir and cover with a lid. Cook in medium heat about 5 minutes. 

9.after pass 5 minutes add 400-450ml thick creamy coconut milk to the crab curry and stir well. 

10.cover and cook in medium heat about 15-20 minutes, then later cook more 3-5 minutes uncovered and fire off. 

11.we are done with our delicious spicy Sri Lankan style crab curry and get ready with your bread, roti, paratha or rice.