Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண நண்டு கறி ➤ Yāzhppāṇam Nandu Kari (Spicy Jaffna-style crab curry cooked with roasted spice paste and coconut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 whole mud crabs, cleaned and halved, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 cup (150 g) small shallots or 1 medium red onion, sliced thin
- 6 garlic cloves
- 1 inch (2.5 cm) fresh ginger piece
- 6 dried red chilies (adjust to heat) plus 1–2 fresh green chilies, slit (optional)
- 2 tsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fennel seeds
- 1/2 tsp (1 g) black peppercorns
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) Sri Lankan curry powder or roasted curry powder blend
- 1/2 tsp (2 g) fenugreek seeds (optional)
- 10–12 curry leaves
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) fresh lime juice (adjust to taste)
- 1 cup (240 ml) coconut milk (use thicker first extract if available)
- 1 cup (240 ml) water or fish/chicken stock
- 1 tbsp (15 ml) tomato paste or 1 medium tomato, chopped (optional for color)
- 1 tbsp (12 g) palm sugar or brown sugar (adjust)
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

1. Prepare the roasted spice paste: dry-roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, and fenugreek seeds (if using) in a skillet over medium heat until aromatic, 2–3 minutes. Cool, then grind to a powder or paste with 1–2 tbsp (15–30 ml) water along with garlic and ginger in a blender to form a coarse paste.
2. Heat 3 tbsp (45 ml) oil in a heavy pot over medium heat. Add sliced shallots/onion and sauté until golden and caramelized, about 8–10 minutes. Add curry leaves and fresh green chilies and cook 1 minute more.
3. Stir in the ground roasted spice-garlic-ginger paste and cook, stirring, 2–3 minutes until the raw smell disappears. Add turmeric, Sri Lankan curry powder, and tomato paste if using, and fry briefly.
4. Add the crab pieces to the pot and toss to coat in the spice mixture. Pour in 1 cup (240 ml) water or stock and 1 cup (240 ml) coconut milk. Bring to a gentle boil, then reduce heat to a simmer.
5. Add tamarind paste (or lime juice), palm sugar or brown sugar, and salt. Cover and simmer for 10–12 minutes until the crab is cooked through and flavors meld. Stir gently to avoid breaking crab pieces.
6. Adjust seasoning with additional salt, tamarind, or sugar. If the curry is too thin, simmer uncovered 2–3 minutes to reduce; if too thick, add a splash more water.
7. Garnish with fresh cilantro and serve immediately with steamed rice, roti, or a plain bread.