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Sri Lankan crab curry

sainsburysmagazine.co.uk
  • 55 minutes
  • Serves 6

INGREDIENTS

1

Bird eye chilli, green

2

Bird eye chillies, dried whole

760 g

Crab claws, frozen cooked

1 handful

Coriander

2

Garlic cloves

2 tsp

Ginger, root

2

Limes, juice of

6

Shallots

500 g

Tomatoes

500 milliliters

Coconut cream

1

Basmati rice

1 tsp

Basmati rice

12

Cardamom pod, green

4 cloves

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1 tbsp

Coriander seeds

1 tsp

Fennel seeds

1/2 tsp

Fenugreek, ground

2/3 stick

cinnamon, small

1 tsp

Turmeric, powder

3 tbsp

Sunflower oil

1/2 tsp

Cumin seeds

10

Curry, dried leaves

3

X 170g tins white crab meat chunks, drained