Crab curry is a staple in Sri Lanka, and who better to cook it in Sydney than the masterful O Tama Carey, author of Lanka Food? On the last Sunday of every month the chef runs Crab Curry Sundays at her Darlinghurst restaurant Lankan Filling Station.
The format is mostly set, but you can expect a few changes with each service. Each meal starts with a few snacks, then moves onto the hallowed blue swimmer crab curry. It’s served with mallung (a wok-tossed vegetable dish), dahl, sambols, heirloom rice and papadams. Leave room for dessert, too.
Of late Carey has started working with native ingredients, adding a local accent to her flawless Sri Lankan fundamentals. Snacks, for example, might include devilled macadamia nuts, pickled karkalla succulents or saltbush and pepperberry idli (fermented rice and lentil cakes). And with mains, the mallung could be wok-tossed warrigal greens, and sambol infused with lemon myrtle.
There are two sittings at Crab Curry Sundays: 12pm–2pm, and 2.30pm–4.30pm. Booking are $90 per person, excluding drinks. The restaurant’s regular menu isn’t available during these sittings.
Book via Lankan Filling Station’s Resy page.