Kalyani's Sri Lankan Crab Curry
Prep time
Cook time
Total time
for the crab curry
  • 2 kg blue swimmer crab, cleaned
  • 250ml coconut milk (2nd press from 1 coconut - or use tinned)
  • 2 big red onions, roughly sliced
  • 8 cloves garlic, roughly diced
  • 5 small green chillies, cut in half lengthwise
  • 5 cloves
  • 3 cardamom pods, crushed
  • 1 tsp turmeric powder
  • 2 tsp unroasted curry powder
  • 2 tsp chilli powder
  • 1 stick lemongrass, white part only, crushed
  • 1 stick cinnamon
  • 1 pandan leaf, cut into 10cm lengths
  • 5 stalks of curry leaves
  • 1½ tsp peppercorns, roughly pounded to a paste in a mortar and pestle
  • 2 tsp salt
to finish
  • handful moringa leaves (leave out if you can't get it)
  • juice of 1 lime
  • 250ml coconut cream (1st press from 1 coconut - or use tinned)
  1. Place all the ingredients for the crab curry into a large pot. Cook over medium heat until the crab changes colour - about 15 minutes. You'll need to mix and stir occasionally to make sure that all the crab cooks evenly. Cover with a lid if necessary.
  2. When crab is cooked, add the moringa leaves, lime juice and coconut cream. Bring back to the boil and cook for a further 5 minutes.
  3. Taste and season as needed.
Tash's Top Tips
Kalyani used a traditional silver teaspoon, so you may need to factor that in. I would use heaped teaspoon measures for this recipe.
Recipe by A Kitchen Cat at https://akitchencat.com.au/kalyanis-crab-curry/