| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Main dish |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Size crabs |
| 50 |
g |
Shallots |
| 2 |
|
Green chillies |
| 3 |
|
Cloves garlic |
| 3 |
sl |
Ginger |
| 25 |
g |
Coconut |
| 1/2 |
ts |
Turmenc |
| 1/2 |
ts |
Fenugreek |
| 1/2 |
ts |
Chilli powder |
| 2 |
ts |
Paprika |
| 5 |
|
Cm cinnamon stick |
| 25 |
g |
Curry powder sprig curry leaves |
| 50 |
g |
Coriander leaves |
| 250 |
ml |
Thin coconut milk |
| 250 |
ml |
Thick coconut milk juice 1 lime |
| 1 |
ts |
Salt |
| 2 |
ts |
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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