Sri Lankan Crab Masala

  • 3 tbsp Oil
  • 3 Cinnamon Sticks
  • A sprinkling of Cloves
  • A sprinkling of Cardamom Pods
  • 2 medium Onions
  • 1 ½ tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 ½ tbsp Coriander powder
  • 3 tbsp Cumin powder
  • 3 Tomatoes
  • A pinch or two of salt
  • 800 g Crab (with shell)
  • A bunch of Fresh Coriander leaves
  • 1 tbsp Tomato paste

  1. Finely  dice 2 medium sized onions.
  2. Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, and a sprinkling of cloves. Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.
  3. Chop 3 tomatoes into small pieces. Reserve
  4. Now add 1 tablespoon and a half of ginger-garlic paste and stir well. 
  5. Then add 1 teaspoon of turmeric, 1 teaspoon of red chilli, 1 1/2 large teaspoons of coriander and 3 large teaspoons of cumin powder. 
  6. Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan.
  7. Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes.
  8. Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water.
  9. Add a teaspoon of tomato paste to add some colour to the sauce. Stir for a further 2 minutes
  10. Add half a teaspoon of salt and continue to stir
  11. Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes.
  12. Add a little water after about 5 minutes