Slow cooked Mud crab curry from Sri Lanka.
2 live mud crabs, about 1.2kg (2lb 12 oz) each
400 ml (14 fl oz) coconut milk
1 ball of tamarind golf ball size
1 tbsp Jaffna curry powder
1 tbsp chilli powder
2 tsp cumin seeds,
½ cup fresh grated coconut
1 tsp black pepper
1 tsp fennel seeds
1 tsp black mustard seeds
¼ tsp ground turmeric
50 g (1 ¾ oz) ghee
1 Spanish onion sliced
1 sprig curry leaves, leaves picked
3 small green chillies, finely chopped
½ litre water
1 sprig of drumstick leaves
Juice from ½ a lime
400 ml (14 fl oz) coconut milk
1 ball of tamarind golf ball size
1 tbsp Jaffna curry powder
1 tbsp chilli powder
2 tsp cumin seeds,
½ cup fresh grated coconut
1 tsp black pepper
1 tsp fennel seeds
1 tsp black mustard seeds
¼ tsp ground turmeric
50 g (1 ¾ oz) ghee
1 Spanish onion sliced
1 sprig curry leaves, leaves picked
3 small green chillies, finely chopped
½ litre water
1 sprig of drumstick leaves
Juice from ½ a lime