sri-lankan

Jaffna Crab Curry with Roasted Curry Powder

Name: Jaffna Crab Curry with Roasted Curry Powder
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 280 g Crab, cleaned pieces; 120 g Coconut milk; 80 g Onion, sliced; 100 g Tomato, chopped; 10 g Garlic, minced; 6 g Ginger, grated; 6 g Curry leaves; 2 g Pandan leaf; 7 g Roasted curry powder; 2 g Red chili powder; 1 g Turmeric powder; 5 g Coconut oil

This roasted dish pairs Crab, cleaned pieces with Curry leaves, Roasted curry powder and Red chili powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

65 g Protein

25 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

280g Crab, cleaned pieces 280 kcal
120g Coconut milk 236 kcal
80g Onion, sliced 32 kcal
100g Tomato, chopped 18 kcal
10g Garlic, minced 15 kcal
6g Ginger, grated 5 kcal
6g Curry leaves 2 kcal
2g Pandan leaf 5 kcal
7g Roasted curry powder 21 kcal
2g Red chili powder 1 kcal
1g Turmeric powder 3 kcal
5g Coconut oil 44 kcal

Cooking instructions

OnionGarlicGingerCurry leavesPandan leafCoconut oil
Heat 1 tsp coconut oil in a pot. Add onion, garlic, ginger, curry leaves, and pandan; saute 2 minutes.
Roasted curry powderRed chili powderTurmeric powder
Add roasted curry powder, chili powder, and turmeric; stir 30 seconds.
CrabTomato
Add crab pieces and 1/2 tsp salt; toss to coat. Add tomato and 200 ml water.
Crab
Cover and simmer 12-15 minutes until the crab is cooked and the sauce reduces slightly.
Coconut milk
Stir in coconut milk and simmer 2 minutes. Finish with lime juice and black pepper; serve hot.