Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month via auto-renewal and you’ll pay only $6 for your first three issues.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Peter Kuruvita: Crab curry


You'll need

2 green mud crabs (about 1.25kg each) 400 ml coconut milk 1 piece goroka (see note) 1 cinnamon quill 1 tbsp chilli powder 2 tsp cumin seeds, dry-roasted and ground 1 tsp fenugreek seeds ¼ tsp ground turmeric 50 gm ghee (see note) 3 small onions, finely chopped 10 gm (2cm) piece ginger, finely chopped 10 fresh curry leaves 1 lemongrass stalk, bruised 3 small green chillies, finely chopped 5 cm piece pandanus leaf (see note) ¼ tsp dill seeds 1 cup (loosely packed) coriander leaves 1 murunga sprig, leaves picked (see note) ½ a lime, juice only

Method

  • 01
  • Place crabs in freezer for 1 hour to immobilise them, then kill each crab humanely by inserting a knife into the centre of the head and splitting through the middle. Pull off top shells, pull out the spongy grey gills and remove guts. Chop each crab into 6 pieces, then crack the large claws but leave attached.
  • 02
  • Combine crab in a bowl with coconut milk, goroka, cinnamon, chilli powder, cumin, fenugreek and turmeric, stand for 20 minutes.
  • 03
  • Heat ghee in a wide saucepan over high heat, add onion, ginger, curry leaves, lemongrass, chillies and pandanus, cook until onion is golden (5 minutes). Add dill seeds, cook another 2 minutes, add crab mixture. Cover and simmer until crab is just cooked through and sauce has thickened (12 minutes). Pick out crab meat (or use whole crab pieces) then return picked meat to sauce. Add coriander, murunga and lime juice, season to taste with salt.
Note Pandanus, murunga and goroka are available from Asian grocers. Murunga leaves are commonly known as drumstick leaves in Australia. If unavailable, substitute 2 tbsp chopped parsley and an extra squeeze of lime. Ghee is available from select supermarkets. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
Win
dinner for two at 360 Bar & Dining!

To celebrate their Christmas in July festival, Westfield Sydney is bringing you a breathtaking dining experience - dinner for two at 360 Bar and Dining.

Read More
Win
a kitchen prize pack!

Win one of 2 ultimate kitchen prize packs from Blanco featuring a high performance dishwasher, stylish state-of-the-art oven, innovative cooktop and slide out range hood.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×