The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200g white crab meat (Crustaceans)(white crab meat)
- 80g baby spinach
- 1 cucumber
- 1 unwaxed lime
- 80g creamed coconut
- 2 tbsp tomato purée
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
2 tbsp Sri Lankan spice blend(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 200g baby tomatoes
- 2 pepper
- 2 onion
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 129Kcal | 508Kcal |
| 539kJ | 2124kJ | |
| Fat | 5.7g | 23g |
| of which saturates | 3.3g | 13g |
| Carbohydrates | 15g | 60g |
| of which sugars | 3.6g | 14g |
| Protein | 4.8g | 19g |
| Salt | 0.14g | 0.57g |
| Fibre | 3.2g | 13g |
1/3 daily fibre
8 plants
Sri Lankan-style Wild Crab Curry with Brown Rice & Kachumber Salad
Escape to Sri Lanka with this delicious crab curry. Simmered with coconut, warming curry spices and leafy spinach. Serve with fluffy brown rice and a refreshing kachumber salad – think crunchy chopped cucumber, sweet onions and zingy tomatoes - paired perfectly with our responsibly-sourced white crab.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan of salted water to the boil
- Pull out a large frying pan, a large bowl, a measuring jug & a sieve
Start the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Simmer the curry
- Finely slice the onions and peppers. Rinse the spinach
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the pepper and half the onion to the pan and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the Sri Lankan spice blend, ginger & garlic paste and tomato puree and cook for 2 mins
- Stir in the creamed coconut and 350ml hot water. Bring to a boil, then simmer for 4-5 mins, until the veg is soft and the sauce has thickened
Make the kachumber salad
- Halve the lime. Dice the cucumber into 1cm chunks. Halve the tomatoes
- Add the remaining onion to the large bowl, along with the juice from half the lime, the tomatoes and cucumber. Season with a pinch of salt and mix well
Finishing touches
- In the final 1-2 mins, stir the spinach and crab into the curry, until the spinach is wilted and the crab is hot
- Add the juice from the remaining lime and season to taste with salt and pepper. Add a splash of water if the sauce is too thick
Plate up
- Serve the crab curry into bowls, with the rice and kachumber salad alongside
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