Sri-Lankan Crab Curry

• 2 whole large Crabs, washed & cleaned
• 3 Cloves & 3 Cardamom
• one 2" Cinnamon stick
• 1 tsp Cumin seeds
• ½ tsp Curry powder
• 2 tsp Chilli powder (or to taste)
• 1 tsp Turmeric powder
• 1/2 tsp Mustard powder/paste
• Vegetable oil
• 5-6 Garlic cloves, crushed
• 7-8 small red Onions, chopped
• 2 Red Chillies, chopped
• 2 Green Chillies chopped
• 7-8 Curry leaves (or a bay leaf)
• 2” Rampe leaf
• 1 Root Lemon grass, cleaned & root lightly crushed
• 1 cup Coconut milk
• Juice of 1 lime
• Salt to taste

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1.       Dry-roast the cloves, cardamom & cumin & crush or grind together.

2.       In a pan, heat oil and gently saute onion, garlic, lemon grass, curry leaves, red & green chillies, cumin seeds, cinnamon, cloves & cardamom

3.       Add curry powder, turmeric, chilli powder, salt & add 2 cups of water

4.       Add crabs

5.       Add more water if needed

6.       Simmer gently for 20 minutes

7.       Bring to boil

8.       Dissolve mustard in coconut milk & add to the pan

  

Sri Lankan Curry Powder

        3 Tbsp         Coriander seeds

        1 ½ Tbsp    Cumin seeds 

        2 Tbsp         Fennel seeds

        2 tsp             Fenugreek seeds 

        2 small piece of  Cinnamon

        12                 Cardamoms

        12                 Cloves

        12                 Curry leaves

        2 tsp  chili powder

Dry roast the whole spices in a heavy frying pan over medium heat 

until they turn dark brown, stirring frequently to prevent burning.

Cool, then combine with curry leaves and chili powder and grind to a powder. 

Stored in an airtight container, it will keep 3-4 months.

Milk Rice (Kiribath)

 

2 cups White Raw Rice

2 cups thick Coconut Milk

Salt to taste

Wash the rice & cook in a pan until rice is tender on low flame.

When rice is cooked, dissolve salt in the coconut milk & pour into rice, stirring.

Under very low flame keep stirring for about 5 minutes.

Switch off the cooker, close the pan with a lid and keep for about 10-15 minutes.

Put the rice onto a buttered plate and shape & flatten with a spatula.

Let cool, and when its totally cool and firm, cut into pieces.

Serve with hot onion & chili paste (Lunumiris) & Fish curry.

Serves: 2 medium eaters.