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Jaffna crab curry with rice

Jaffna crab curry is a Sri Lankan dish made with crab legs simmered in a coconut milk sauce with toasted spices. This recipe serves 4, takes 55 minutes, rates as medium difficulty, and costs €6.40 per person. The key to success is deeply toasting the whole spices dry, which gives the curry its rich, smoky character.

Tonight, a Jaffna crab curry, a bold Sri Lankan recipe with toasted spices, with a bowl of rice to soak up the sauce.

Jaffna crab curry with rice
Total time
55 min
Difficulty
Medium
Cost per person
€6.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Jaffna crab curry hits you first with its smell, coriander, cumin, and fennel seeds dry roasted until they darken and release their oils. The sauce that results is thick and bold, sharpened by chili powder, then rounded out by coconut milk. The crab brings a sweet meat that contrasts with the punch of the spices, and every bite ends with rice to mop up whatever is left in the bowl.

This is a dish to make when you feel like rolling up your sleeves, with friends or with grown family, more a Sunday project than a rushed weeknight meal. You eat this curry with your fingers, crack the shells right at the table, and get a little messy, which is exactly the point. Mon Chou suggests it as a change from milder curries, a chance to taste the bold, spice forward cooking of northern Sri Lanka.

The ingredients

4 people

Fish counter

  • Cooked crab legs and claws 1 kg

Fruits and vegetables

  • Onions 2
  • Garlic 4 cloves
  • Fresh ginger 1 piece

Pantry

  • Coriander seedsoften in the pantry 2 tbsp
  • Cumin seedsoften in the pantry 1 tbsp
  • Fennel seedsoften in the pantry 1 tsp
  • Black pepperoften in the pantry 1 tsp
  • Chili powderoften in the pantry 2 tsp
  • Coconut milk 20 cl
  • Basmati riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Shellfish

The step by step recipe

  1. Dry roast the coriander, cumin, and fennel seeds with the black pepper, then grind them into a powder. 4 min

    A mortar and pestle or a clean coffee grinder works well.

  2. Crack the crab claws with the back of a knife so the sauce can get inside.

    Gather the pieces in a large bowl.

  3. Sauté the onions, garlic, and ginger in the oil, then add the spice mix and the chili powder. 10 min

    Stir constantly so the spices don't catch.

  4. Add the crab, toss to coat, pour in the coconut milk and 200 ml of water, and simmer covered. 20 min

    Turn the pieces halfway through so everything gets flavored.

  5. Cook the basmati rice in salted water and serve it with the crab and its sauce. 12 min

    Set out empty bowls for the shells and plenty of napkins.

Our tips to get it right

  • Pick whole seeds rather than pre ground spices, they hold onto their oils and give a deeper toasted flavor once roasted.
  • Really crack the claws open before cooking, otherwise the sauce stays on the outside and the crab meat tastes bland.
  • Taste the sauce before adding the crab and adjust the chili then, the crab meat barely absorbs salt or heat once it goes in.

The variations

  • Swap the crab legs for thawed snow crab or blue crab pieces, cutting the simmering time down to 12 minutes.
  • For a vegetarian version, replace the crab with roasted eggplant chunks and firm tofu, added near the end of cooking so they hold their shape.
  • To save time, use a ready made toasted curry spice blend and skip the roasting step, the flavor will be milder but still good for a weeknight.

What to serve it with

  • Plain basmati rice
  • Roti flatbread
  • Spiced black tea
  • Sliced fresh cucumber

Storage

The curry keeps for 2 days in the fridge in a sealed container, since crab doesn't hold up well any longer than that. It doesn't freeze well, the meat turns mushy. Reheat it gently, covered, over low heat, without letting the sauce boil.

Questions about this dish

Can you use frozen crab for this curry?

Yes, as long as you thaw it fully and drain it well before adding it to the sauce. Extra water would otherwise dilute the curry and extend the simmering time.

Do you really need to dry roast the spices?

This step is what gives Jaffna curry its character, it develops flavors that raw spices simply don't have. You can shorten it to 2 minutes if you're short on time, but don't skip it entirely.

How do you make this curry ahead for a dinner with friends?

Make the onion and spice base the day before, and add the crab only when you reheat it. The sauce will reduce a little, so add a splash of water if needed.

Can chili powder be replaced with fresh chili?

Yes, one or two minced fresh red chilies added with the garlic and ginger work well. The flavor will be sharper and less smoky than with chili powder.

How long does it take to make a Jaffna crab curry with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Jaffna crab curry with rice?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jaffna crab curry with rice cost?

About €6.40 per serving, or €25.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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