“As the colder nights start setting in, a warming curry to share is the perfect way to get the family around the kitchen table” – Gareth Howard, Exec Chef at Acre Eatery in Sydney. This sweet and sour Sri Lankan Mud crab curry packs a real punch, with the fresh and vibrant ingredients shining through in the dish. Cooking time is really quick which is great for families or couples on move. If you are looking to substitute your core ingredient, the curry works equally well with Ocean King Prawns Cooked Medium or a dense white fish fillet like John Dory Fish Fillet and Ocean Trout Fillet.
Mud Crab LIVE are available online – let us deliver to your door so you can recreate this recipe at home! See Gareth Howard in action, cooking his take on “Isolation Crustacean” during week 1 of Manettas cook-off – #MCO Highlights
Browse our website at Manettas Seafood Market for other great recipes and products – simply enter your suburb and you will see hundreds of products available in your area.
For the curry paste
In a hot wok, toast the cumin, coriander and fennel seeds for 30 secs moving/stirring the spices regularly.
Once toasted, place all the ingredients into a pestle and mortar or a blender, and mix until a smooth paste is formed
For the curry
Pre-warm a wok over a medium heat
Add coconut oil and fry fenugreek seeds and curry leaves – fry for 30 seconds.
Add onion and continue to fry until soft.
Add the prepared Mud crab and fry for a further minute
Next add the curry paste, cinnamon, lime leaves, cardamom and tamarind paste. Continue to cook for 1 minute.
Add fish stock and bring to a light simmer
Add the tomato and capsicum and continue to simmer for a further 5 minutes until the crab is cooked and the sauce is reduced and thickened.
Plate the mud crab curry on a large plate.
Garnish with spring onion, sliced chilli, toasted coconut and cashews.
Finish with coriander leaves.
Experience the freshness of the fish markets at home