·
| Alternative names | Sri Lankan crab curry, Kakuluwo 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 |
Jaffna crab curry (Sinhala: යාපනය කකුළු ව්යංජනය, Tamil: யாழ்ப்பாண நண்டு கறி), also known as Sri Lankan crab curry or Kakuluwo curry, is a traditional spicy crab curry.[1][2] 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
editThe dish typically uses either blue swimmer or mud crabs, broken into smaller portions and simmered in a claypot with coconut milk, curry leaves, seasonings and the seed pods of the drumstick tree.[3][4][5]
Jaffna crab curry is normally eaten with pol sambol and rice.[6]
See also
editReferences
edit- ^ Solomon, Charmaine. "Kakuluwo curry". The Complete Asian Cookbook. Hardie Grant Books. Archived from the original on 11 July 2019. Retrieved 29 January 2018.
- ^ Macan-Makar, Marwaan (25 December 2019). "Sri Lankan crab curry spreads hope and flavor". Nekkei Asia. Retrieved 4 September 2024.
- ^ De Kauwe, Malcolm. "Sri Lankan crab curry". SBS. Retrieved 29 January 2018.
- ^ Reeves, Peter, ed. (2014). The Encyclopedia of the Sri Lankan Diaspora. Editions Didier Millet. p. 43. ISBN 9814260835.
- ^ "Chef Cynthia Shanmugalingam on Sri Lanka's must-try dishes". National Geographic. 12 August 2022. Retrieved 4 September 2024.
- ^ Hafi, Fathima Riznaz (18 February 2017). "The Ceylon Crab - Finger Licking Goodness". Daily FT. Retrieved 29 January 2018.
