Sri Lankan crab curry

Method

1. Remove the crabs’ claws. Leave them whole and set them aside. Pick the crabs (see our how-to video below), mixing the remaining white and brown meat, and keep chilled in the fridge until you need it.
2. Heat a small frying pan or skillet and dry-roast the cloves, cinnamon, cumin, coriander and fennel seeds, so that you unlock their flavour. This only takes a minute or so, and you will smell it happening. Remove the spices from the heat and set aside.
3. In a pan or pot large enough for everything, heat the vegetable oil and fry the garlic, onions and chillies. If you don’t like your food particularly hot (Sri Lankans do) remove the chilli seeds, or just use 1 chilli. Allow to cook quite briskly; it doesn’t matter if the onions catch a little in the pan. Add the coconut milk to the curry, then fill the can with water and add to the pan. Simmer for 10-15 minutes over a medium heat.
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5. Combine the mixed crabmeat with the lime juice and mustard powder and add to the curry with the intact claws, spices and the curry leaves or bay leaf. Heat through and stir gently. Check the seasoning and serve with a crab claw, garnished with lime, if you like.