Ingredients
3 medium size crabs
50 g shallots
2 green chillies
3 cloves garlic
3 slice ginger
25 g coconut
1/2 tsp turmenc
1/2 tsp fenugreek
1/2 tsp chilli powder
2 tsp 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 tsp salt
2 tsp ground rice
Directions
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
Servings: 1 servings
Kakuluwo (Crab Curry) Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into distant history, in fact as far into history as the Egyptians, and possibly even further. Having said that, sadly, these early recipes were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, there were two recipe books published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are not about the spicy food that is served today, but rather recipes for the types of food on the menus of the upper classes of those days. For the centuries that followed, the upper-class families of Wesstern Europe competed to offer the most extravagent banquests, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications were in great demand, as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Kakuluwo (Crab Curry) recipe.
