Kakuluwo (Crab Curry)
Ingredients
3 medium size crabs
50 g shallots
2 green chillies
3 cloves garlic
3 slice ginger
25 g coconut
1/2 tsp turmenc
1/2 tsp fenugreek
1/2 tsp chilli powder
2 tsp paprika
5 cm cinnamon stick
25 g curry powder sprig curry leaves
50 g coriander leaves
250 ml thin coconut milk
250 ml thick coconut milk juice 1 lime
1 tsp salt
2 tsp ground rice
Preparation
Place crabs in boiling water for 5 minutes,
then remove and clean. Break the crab into
desired portions and crush the shell a bit so flesh
can be more easily removed. Slice the shallots and
chillies, grind garlic and ginger and grate the
coconut. Place the crab in a pan and add the
shallots, chillies, garlic, ginger, turmeric,
fenugreek, chilli powder, paprika powder, cinnamon
stick, curry powder, curry leaves, coriander leaves
and thin coconut milk and cook until crabs are done.
Mix the thick coconut milk with the lime juice, salt,
grated coconut and the ground rice and add to the pan.
Stir and simmer for approximately 10 minutes. Remove
the cinnamon stick before serving. From: "A taste of
Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
Servings: 1
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