Sri Lankan Crab Curry with Charred Roast Paan

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Growing up in Sri Lanka, crab curry was always a dish that brought people together. This version isn't intended to replace tradition—it's simply my interpretation. By combining familiar flavours with thoughtful technique and contemporary presentation, I hope to show that our local ingredients can be just as elegant as they are comforting. The curry is built around a house spice blend, with deeply caramelised onions and fragrant spices creating a rich base. The crab is simmered in coconut milk until the sauce is glossy and coats the crab beautifully. Serve with charred roast paan and finish with burnt coconut crumb and curry leaf oil for a refined touch.

Sri Lankan sea crabs, cleaned and portioned

onions, finely sliced

garlic, finely minced

green chillies, split lengthwise

ripe tomatoes, finely diced

house-made curry powder

roasted curry powder

freshly cracked black pepper

roasted cumin powder

roasted fennel powder

fresh kathurumurunga leaves (hummingbird tree leaves)

freshly cracked black pepper

Calories362.5kcal (18.13%)

Step 1

Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the sliced onions and cook slowly until deeply caramelised, allowing their natural sweetness to develop.

Step 2

Stir in the garlic, ginger, green chillies, curry leaves and pandan leaf, cooking until fragrant.

Step 3

Add the diced tomatoes and continue cooking until they break down into a rich, flavourful base.

Step 1

Sprinkle in the house spice blend together with the roasted curry powder, turmeric, black pepper, chilli, cumin and fennel. Cook gently for one to two minutes, stirring continuously until the spices become fragrant and lightly toasted.

Step 2

Pour in the thin coconut milk and stir through the tamarind pulp. Allow the curry to simmer gently for 10–15 minutes, giving the flavours time to develop.

Step 1

Add the sea crab pieces, ensuring they are well coated in the curry. Cover and cook for 8–10 minutes, depending on their size.

Step 2

Reduce the heat before pouring in the thick coconut milk and continue simmering gently until the sauce becomes rich, glossy and coats the crab beautifully.

Step 1

Just before serving, fold through the fresh kathurumurunga leaves, allowing the residual heat to soften them while preserving their colour and freshness.

Step 2

Finish with a squeeze of fresh lime juice and a final crack of black pepper. Rest the curry for a few minutes before serving to allow the flavours to settle.

Calories362.5kcal (18.13%)

For a more intense flavour, allow the curry to rest for a few hours before serving.

If kathurumurunga leaves are unavailable, substitute with spinach or another leafy green.

Can I use frozen crab?

Yes, but fresh crab will yield the best flavour and texture.

What can I use instead of pandan leaf?

You can omit it or use a bay leaf as a substitute.

Is there a substitute for kathurumurunga leaves?

Spinach or another leafy green can be used as a substitute.

Can I make the curry less spicy?

Reduce the amount of green chillies and chilli powder to suit your taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Cook with Chefadora AI

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Sri Lankan sea crabs, cleaned and portioned

onions, finely sliced

garlic, finely minced

green chillies, split lengthwise

ripe tomatoes, finely diced

house-made curry powder

roasted curry powder

freshly cracked black pepper

roasted cumin powder

roasted fennel powder

fresh kathurumurunga leaves (hummingbird tree leaves)

freshly cracked black pepper

Calories362.5kcal (18.13%)

Step 1

Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the sliced onions and cook slowly until deeply caramelised, allowing their natural sweetness to develop.

Step 2

Stir in the garlic, ginger, green chillies, curry leaves and pandan leaf, cooking until fragrant.

Step 3

Add the diced tomatoes and continue cooking until they break down into a rich, flavourful base.

Step 1

Step 2

Pour in the thin coconut milk and stir through the tamarind pulp. Allow the curry to simmer gently for 10–15 minutes, giving the flavours time to develop.

Step 1

Add the sea crab pieces, ensuring they are well coated in the curry. Cover and cook for 8–10 minutes, depending on their size.

Step 2

Reduce the heat before pouring in the thick coconut milk and continue simmering gently until the sauce becomes rich, glossy and coats the crab beautifully.

Step 1

Just before serving, fold through the fresh kathurumurunga leaves, allowing the residual heat to soften them while preserving their colour and freshness.

Step 2

Finish with a squeeze of fresh lime juice and a final crack of black pepper. Rest the curry for a few minutes before serving to allow the flavours to settle.

Calories362.5kcal (18.13%)

For a more intense flavour, allow the curry to rest for a few hours before serving.

If kathurumurunga leaves are unavailable, substitute with spinach or another leafy green.

Can I use frozen crab?

Yes, but fresh crab will yield the best flavour and texture.

What can I use instead of pandan leaf?

You can omit it or use a bay leaf as a substitute.

Is there a substitute for kathurumurunga leaves?

Spinach or another leafy green can be used as a substitute.

Can I make the curry less spicy?

Reduce the amount of green chillies and chilli powder to suit your taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Sri Lankan Crab Curry with Charred Roast Paan

About Sri Lankan Crab Curry with Charred Roast Paan

Ingredients to Make Sri Lankan Crab Curry with Charred Roast Paan

For the Crab Curry

My House Spice Blend

To Finish