Kakuluwo (crab Curry) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Size crabs,
50 gram: Shallots,
2: Green chillies,
3 Cloves: garlic,
3 slice: Ginger,
25 gram: Coconut,
1/2 tsp: Turmenc,
1/2 tsp: Fenugreek,
1/2 tsp: Chilli powder,
2 tsp: Paprika,
5 Cm: cinnamon stick,
25 gram: Curry powder sprig curry leaves,
50 gram: Coriander leaves,
250 milliliter: Thin coconut milk,
250 milliliter: Thick coconut milk juice 1 lime,
1 tsp: Salt,
2 tsp: Ground rice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish