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    You are in: Home / Australian / Sri Lankan Crab Curry Recipe
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    Sri Lankan Crab Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Jewelies's Note:

    This is a recipe from the Australian Women's Weekly. I haven't tried it yet but it sounded fabulous. An Aussie tablespoon is 20ml. If you use uncooked crabs, increase the cooking time of the crabs by about 15 minutes. Cook until they change colour.

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    Units: US | Metric


    1. 1
      Heat oil in wok, stir-fry onion, garlic, ginger and chilli until onion softens. Add curry leaves and spices, stir-fry until fragrant. Add coconut cream, sauce and juice and simmer, uncovered for 30 minutes.
    2. 2
      Meanwhile, prepare crabs. Lift tail flap of each crab then, with a peeling motion, lift off the back of each shell. Remove and discard the gills, liver and brain matter, rinse crabs well. Cut each body in half and separate claws from bodies. You will have eight pieces.
    3. 3
      Add half of the crab to the wok, simmer, covered, about 10 minutes or until crab is heated through. Transfer crab to large serving bowl, cover to keep warm. Repeat with remaining crab pieces.
    4. 4
      Spoon curry sauce over crab, sprinkle with coconut.

    Ratings & Reviews:


    Nutritional Facts for Sri Lankan Crab Curry

    Serving Size: 1 (1152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1287.7
    Calories from Fat 529
    Total Fat 58.8 g
    Saturated Fat 43.8 g
    Cholesterol 624.0 mg
    Sodium 2842.0 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 7.5 g
    Sugars 22.7 g
    Protein 152.7 g

    The following items or measurements are not included:

    fresh ginger

    red Thai chile

    dried curry leaves

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