Singapore has been the home of many migrant Sri Lankans for over a century, and they are the source of one of the island’s most captivating dishes, Sri Lankan crab curry, which is made with mottled blue crabs. In Singapore there is another variety of crab called the thunder crab. Legend has it that when one nips you with its claws, only a thunderclap will make it release its hold.
Ingredients: (Serves 4)
- 8 mottled blue crabs
- 60 ml/4 tablespoons oil
- 500 ml/16 fl oz/2 cups coconut milk
- 30 ml/2 tablespoons lime juice
- 5 ml/1 teaspoon salt
- 30 ml/2 tablespoons seafood curry powder, blended with a little water to make a paste
For the spice paste:
- ½ large onion, chopped
- 5 garlic cloves, chopped
- 15 ml/1 tablespoon grated fresh root ginger
Method:
Remove the shells of the crabs and discard the spongy fibrous tissue. Separate the claws from the bodies if they are large. The smaller legs have very little meat in them, but leave them attached to the bodies as they make good handles for eating with the fingers.
Grind the ingredients for the spice paste together using a mortar and pestle or a food processor. Mix the curry powder, blended with water, into the paste.
Heat the oil in a wok or large pan and fry the spice paste for about 3 minutes. Add the coconut milk, lime juice and salt and simmer for 2 minutes.
Add the crabs to the sauce and cook for about 8 minutes, turning constantly, until the shells have turned completely pink. Serve with rice or bread.