Sri Lanka Kakuluwo (Crab Curry)
Yield
1 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium | crab, hard shell | * |
| 50 | grams | shallots |
|
| 2 | each | green chili peppers |
*
|
| 3 | each | garlic cloves |
|
| 3 | slices | ginger |
|
| 25 | grams | coconut |
|
| ½ | teaspoon | turmeric |
|
| ½ | teaspoon | fenugreek |
|
| ½ | teaspoon | chili powder |
|
| 2 | teaspoons | paprika |
|
| 5 | cg | cinnamon sticks |
*
|
| 25 | grams | curry powder |
|
| 1 | x |
curry leaves
sprigs |
*
|
| 50 | grams | cilantro |
|
| 250 | ml |
coconut milk
thin |
*
|
| 250 | ml |
coconut milk
thick |
*
|
| 1 | x |
limes
juice of |
*
|
| 1 | teaspoon | salt |
|
| 2 | teaspoons |
rice
ground |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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 chiles, grind garlic and ginger and grate the coconut.
Place the crab in a pan and add the shallots, chiles, garlic, ginger, turmeric, fenugreek, chile 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.
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