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This Month's Lankan Recipe:

 Crab Curry        Printer Friendly Version    



4 medium size crabs 

30 dried chilies ground a pinch of saffron 

1 dsp sliced onions 

4 cloves garlic 

2 slices green ginger chopped 

tsp. fenugreek 

2 tbsps. scraped coconut 

1 tsp raw rice ground with coconut 

2"piece cinnamon 

2 handful of 'drumstick' leaves salt to taste juice of 1 limes 

3 teacups coconut milk 

teacup second extract of coconut milk. 



Break the crab into pieces and put them into a pan with the rest of the ingredients, except the thick milk, the ground coconut and rice, and the lime juice,and let it boil until the gravy is all absorbed. Then add the thick milk mixed with the ground coconut and rice, and the lime juice. Let it simmer for about 10 minutes longer. 



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