Crab Curry with O Tama Carey
Images by Andrew Butler
O Tama Carey is the owner and chef of one of our favourite Sydney restaurants, Lankan Filling Station.
I have the convenience of a very good fish supplier so sourcing crabs is just a phone call away.
O Tama wears an IN BED linen apron in Pine."If I was allowed to sit and eat this I would like to start my meal with a negroni to whet my appetite and then I think ice cold beer is one of the best matches. We do have a lovely Pinot Gris on at the moment which matches really well, it's lightly textured and aromatic."
If I was allowed to sit and eat this I would like to start my meal with a negroni to whet my appetite and then I think ice cold beer is one of the best matches.
Makes enough sauce for 1 whole mud crab
Serves 2 as a main meal
1 whole mud crab (approx. 1 kg – 1.2 kg)
1 brown onion, dice into chunks
3 cloves garlic, chopped
2 cm piece ginger, chopped
4 small green chillies
¼ cup curry leaves
2 tbsp (16 g) Sri Lankan roasted curry powder
1 tbsp (8 g) chilli powder
2 tsp ground coriander seeds
1 tsp fennel seeds
375 ml tin coconut milk
1 pandan leaf, tied into a knot
5g tamarind concentrate
1 bunch coriander, leaves picked and kept, stems chopped
Salt flakes and white pepper for seasoning
Place your mud crab in the freezer for half to one hour so it reaches a sleep like state. Once that happens, place your crab on a chopping board, top shell down and swiftly cut the crab in half with a cleaver.
Hold each half over a bowl (to catch the juices), pull off the shell and remove the feathery gills. Cut each piece in half and, using the flat side of a cleaver, gently bash the claws to break the shell a little. Make sure to scrap out any of the bits in the top shell to add to the sauce.
In a large, heavy-based saucepan, heat oil and ghee over medium heat until ghee is melted.
Add onions, garlic, ginger, chillies, curry leaves and coriander stems and cook, stirring, for 4-5 minutes or until onion is soft.
Add spices and salt and cook, stirring often, for 8-10 minutes or until mixture just starts to catch on the base of the pan.
Add crab and reserved juices and stir to coat.
Add coconut milk, pandan leaf and tamarind. Have a taste to check your seasoning and then turn heat to low and cover your saucepan with a lid. Cook for 10 – 15 minutes making sure to give the crab a stir every so often. Crab is cooked once all the shell has changed colour, try and peek inside the flesh of the claw to double check.
Garnish with coriander leaves to serve.
Eat with your hands.@lankanfillingstation