Jaffna Crab Curry (Nandu Kari)
Local name: யாழ்ப்பாண நண்டுக் கறி
In short: Mud crab simmered in a dark, hot gravy of roasted curry powder, tamarind, shallots and coconut milk, with the nutty taste of sesame oil. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 330 kcal
Crab curry is a prized dish in the northern city of Jaffna, where Tamil home cooking uses dark roasted curry powder, tamarind and sesame oil for a hot, sour and deeply spiced gravy. Mud crab is cooked in the sauce until the shells turn red, then coconut milk softens the heat. The curry is messy to eat, so everyone gets their hands in. Serve it with rice, pittu or string hoppers to soak up the sauce.
Instructions
- Ask the fishmonger to clean the crab, or remove the top shell and gills yourself and rinse. Cut the body into quarters and crack the claws with the back of a heavy knife.
- Heat the oil in a wide pot over medium heat. Add the fenugreek and mustard seeds and cook until the mustard seeds pop.
- Add the shallots, garlic, ginger, curry leaves and green chilies. Cook for 6 minutes, stirring, until golden.
- Stir in the curry powder, chili powder and turmeric for 1 minute. Pour in the tamarind water, plain water and salt, then simmer for 8 minutes.
- Add the crab pieces and turn them in the gravy. Cover and simmer for 12 to 15 minutes, turning once, until the shells are bright red and the meat is opaque.
- Pour in the coconut milk and simmer uncovered for 5 to 8 minutes until the gravy is thick.
- Taste and add salt or a little more tamarind water if needed. Rest for 10 minutes and serve with rice, pittu or string hoppers.
Tips
- Use sesame oil for the northern flavor. If you only have neutral oil, finish the curry with 1 teaspoon of toasted sesame oil.
- No crab? Use large prawns in the shell and cook them for only 5 minutes, or thick firm fish steaks for 8 minutes.
Questions and answers
What makes Jaffna crab curry different?
It uses a dark roasted curry powder, tamarind and sesame oil, so it is hotter and more sour than many coconut-heavy curries in other parts of Sri Lanka.
How do I clean a crab for curry?
Ask your fishmonger to do it. At home, pull off the top shell, remove the feathery gills, rinse well, cut the body into quarters and crack the claws.
Is Jaffna crab curry very hot?
Yes, it is a hot curry. Use 2 teaspoons of chili powder and skip the green chilies for a milder version. The coconut milk and rice help cool it.
How long does it take to make Jaffna Crab Curry (Nandu Kari)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Jaffna Crab Curry (Nandu Kari)?
About 330 kcal per serving, with 15 g of protein, 12 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 12 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
