Sri Lanka Kakuluwo (Crab Curry)

Course : Curry
Serves: 1
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3 medium crabs
50 grams shallots
2 medium chile -- green
3 cloves garlic
3 slices ginger
25 grams coconut
1/2 teaspoon turmeric
1/2 teaspoon fenugreek
1/2 teaspoon chile powder
2 teaspoons paprika
5 piece cg cinnamon stick
25 grams curry powder
1 bunch curry leaf sprigs
50 grams coriander leaves
250 milliliter coconut milk -- thin
250 milliliter coconut milk -- thick
1 medium lime -- juice of
1 teaspoon salt
2 teaspoons rice -- ground

Preparation / 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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