Ministry of Crab is the brainchild of Sri Lankan celebrity chef Dharshan Munidasa along with cricketing legends Mahela Jayawardene and Kumar Sangakkara, opened its doors to seafood lovers in Mumbai three years ago. It is the culinary homecoming of Sri Lanka’s iconic Mud Crab, and it celebrates its third anniversary in Mumbai this year. Ministry of Crab sources crabs in India from Chennai. Gourmet investments Pvt. ltd have ensures that they get the best quality crabs for the dishes.
The unique Ministry of Crab experience includes dining at one of Mumbai’s iconic heritage properties, Zaveri House in Khar, serving the freshest and most delectable seafood curated by Chef Dharshan Munidasa. The culture of his dual Japanese and Sri Lankan lineage reflects in the dishes he has curated. He is known for his innovative and original signature dishes made with freshly sourced high-quality ingredients. The alcohol and beverage menu at Ministry of Crab perfectly complements the food menu.
The restaurant serves only wild caught crabs and has a no-freezer policy. The Ministry of Crab was ranked among Asia’s 50 Best Restaurants for the 8th consecutive year and is considered among Mumbai’s topmost premium restaurants, often frequented by celebrities and the city’s top shots.
Chef Munidasa said “The last two years have been extremely challenging for the whole world, especially the hospitality industry and I am super excited to be back in bustling Mumbai to celebrate three-years of Ministry of Crab, Mumbai! The integrity and provenance of ingredients are vital to my food philosophy, and it is sometimes extremely challenging when dealing with live produce. I can’t be prouder of the team at Ministry of Crab, Mumbai for sourcing the highest quality ingredients for my dishes, to plate the best crab of India!”. Crab is the ‘star of the show’ at Ministry of Crab. Sitting alongside is the signature Chilli Crab, Pepper Crab and Baked Crab. You will also find King Prawns from the coastal areas of India, fresh Clams and Oysters from the lagoons, and a curated range of delectable rice and a vegetarian menu which will delight our vegetarian patrons.
This ingredient focused restaurant that pays homage to local produce and celebrates the iconic Mud Crabs, and the majestic freshwater prawns.
Here’s an exclusive Crab curry recipe by chef Dharshan Munidasa
Ingredients:
• 1Kg Mud Crab
• 15g Unroasted Curry Powder
• 5g Chilli Powder
• 2.5g Turmeric Powder
• 30g Sunflower Oil
• 10g Hand-chopped Onion
• 10g Hand-chopped Garlic
• 20g Coconut Milk
• 1 (5-inch) Lemon Grass Stalk
• 1 (4-inch) Pandan Leaf
• 2 sprigs Curry Leaves
• 1 sprig Drumstick Leaves
• 250ml Water
• Salt (to taste
Instructions:
• Prepare the crab by cleaning it and cutting it into 6 pieces.
• Into a pot add Sunflower oil, once heated add onion, garlic, stalk of lemongrass, pandan leaf, curry leaves and sauté until fragrant.
• While the ingredients in the pot are sautéing, mix together curry powder, turmeric and chilli powder with 200ml of water and season the crab.
• Once the ingredients in the pot are fragrant, add the crab and curry/water mixture into the pot.
• Cook the crab covered on low heat for 15 - 20 minutes.
• Once the Crab is almost done add drumstick leaves, coconut milk and add salt to taste, if necessary.
• Once the curry thickens, turn off the heat and serve.