| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Main dish |
1 |
Servings |
INGREDIENTS
| 3 |
|
Size crabs |
| 50 |
g |
Shallots |
| 2 |
|
Green chillies |
| 3 |
|
Cloves garlic |
| 3 |
|
Ginger |
| 25 |
g |
Coconut |
| 1/2 |
t |
Turmenc |
| 1/2 |
t |
Fenugreek |
| 1/2 |
t |
Chilli powder |
| 2 |
t |
Paprika |
| 5 |
|
Cm cinnamon stick |
| 25 |
g |
Curry powder |
|
|
sprig curry leaves |
| 50 |
g |
Coriander leaves |
| 250 |
|
Thin coconut milk |
| 250 |
|
Thick coconut milk |
|
|
juice 1 lime |
| 1 |
t |
Salt |
| 2 |
t |
Ground rice |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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