Kakuluwo curry

Kakulwo curry
Type Curry
Course main
Place of origin Sri Lanka
Serving temperature hot
Main ingredients Crab, Coconut milk, Curry leaves, Chili, Onion, Chili Powder , Turmeric, Garlic, Ginger

Kakuluwo Curry is a traditional spicy Sri Lankan crab curry,[1] also known as Jaffna Crab Curry. The dish originated in the northern regions of Sri Lanka but is popular around the country, mostly in the seaboard areas where fish and other seafood are staple foods. The dish is served with rice, pittu or bread.

Preparation

The dish typically uses either blue swimmer or mud crabs, which are cleaned, removing the gills and fibrous membranes then broken into smaller portions. Onion, garlic, ginger, fenugreek seeds, curry leaves, cinnamon, chilli, turmeric, salt and coconut milk are mixed in a claypot and allowed to simmer over medium-low heat. The crab is then added, followed by the seed pods of the drumstick tree, the dish is allowed to continue to simmer until crab cooks through.[2][3]

Kakuluwo curry is normally eaten with pol sambol and rice.[4]

See also

References

  1. ↑ Solomon, Charmaine. "Kakuluwo curry". The Complete Asian Cookbook. Hardie Grant Books. Retrieved 29 January 2018.
  2. ↑ De Kauwe, Malcolm. "Sri Lankan crab curry". SBS. Retrieved 29 January 2018.
  3. ↑ Reeves, Peter (Ed) (2014). The Encyclopedia of the Sri Lankan Diaspora. Editions Didier Millet. p. 43. ISBN 9814260835.
  4. ↑ Hafi, Fathima Riznaz (18 February 2017). "The Ceylon Crab - Finger Licking Goodness". Daily FT. Retrieved 29 January 2018.
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