Name: Stir-fried Curry Mud Crab
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ teaspoon ground nutmeg; 2 teaspoons castor sugar; 20 ml Tamarind Liquid; ½ teaspoon ground cardamom; 1 teaspoon ground cinnamon; 40 ml fish sauce; 4 fresh curry leaves, ground; 1 teaspoon garlic powder; 40 ml vegetable oil; 1 tablespoon chopped ginger; 2 teaspoons fennel seeds; 1 teaspoon ground ginger; ½ teaspoon ground clove; 1 teaspoon garam masala; 1 teaspoon ground chilli; 1 teaspoon ground turmeric; 2 teaspoons dried lime-leaf powder; 125 ml coconut milk; 4 sticks Asian celery, cut into 1 cm lengths; 1 egg, beaten; 1 teaspoon fenugreek seeds; 2 red shallots, finely sliced; 4 tablespoons chopped coriander leaves; 2 small red chillies; 2 green onions, cut into 1 cm lengths; ½ teaspoon sea salt; 1 teaspoon paprika; 2 × 1 kg live mud crabs; ½ teaspoon dried lemongrass powder; 4 tablespoons coriander seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Crab is a favourite on the Sri Lankan table and their crabs are very similar to our mud crabs from the Northern Territory and Queensland. Buy them live and kill them humanely. (I find the best way is to put them in the freezer for 1 hour before immersing them in cold water and bringing the water to simmering point. Remove the crabs from the water and proceed with the recipe.) This curry is great to have at home where there are no inhibitions about getting into a mess – just don the bib and

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Ingredients

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