Sri Lankan Style Crab Curry With Coconut String Hoppers Recipe

About this recipe

A flavorful Sri Lankan-style crab curry infused with aromatic spices, paired with delicate coconut string hoppers, offering a unique dining experience.

Ingredients

• 20G Curry Leaves
• - Onion
• 250 ml Coconut Milk
• - Grated Coconut
• 250g Garlic
• 250g Ginger
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 200 ml Sesame Oil
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 500 Gms Rice Flour
• 10G Salt
• 250 G Fennel Seeds / Saunf 250 G

Instructions

1. Step 1: Heat sesame oil in a deep pan or kadai. Add fennel seeds, cinnamon stick, curry leaves, and sauté for 1-2 minutes until aromatic.
2. Step 2: Add the chopped onions, garlic, and ginger. Cook until the onions are golden brown.
3. Step 3: Mix in the tomato puree and cook for 5 minutes until the oil separates.
4. Step 4: Stir in the turmeric, coriander powder, red chili powder, and black pepper. Cook the spices for 2-3 minutes to release their flavors.
5. Step 5: Add the cleaned crab pieces and coat them in the spice mixture. Cook for 5 minutes.
6. Step 6: Pour in the coconut milk and tamarind pulp. Reduce the heat, cover, and let it simmer for 15 minutes until the crab is fully cooked.
7. Step 7: While the curry is simmering, prepare the coconut string hoppers. In a mixing bowl, combine rice flour, grated coconut, hot water, and a pinch of salt to form a soft dough.
8. Step 8: Load the dough into a string hopper press and press the noodles onto string hopper trays.
9. Step 9: Steam the trays in a steamer for 8-10 minutes until the string hoppers are cooked. Remove and let cool slightly before serving.
10. Step 10: Serve the crab curry hot, accompanied by the freshly steamed coconut string hoppers.