Prakash K. Sivanathan, Niranjala M. Ellawala

Nandu Kari

Name: Nandu Kari
Yield: Serves 6
Cuisine: Sri Lankan
Ingredients: 1 tbsp Thool (curry powder); 400 ml (14 fl oz/1⅔ cups) tamarind water; ½ tsp fenugreek seeds; 1 tbsp Thool (curry powder); 2 green chillies, slit lengthways and deseeded; 6 fresh curry leaves; ½ medium onion, finely chopped; 6 garlic cloves, cut into quarters; 1 tsp urid dal (split black gram); 1 tsp uncooked white rice (basmati or patna); 2 tbsp freshly grated or desiccated (shredded) coconut; 1 tsp urid dal (split black gram); ¾ tsp salt; 2 tbsp fragrant curry powder; 400 ml (14 fl oz/1⅔ cups) coconut milk; 400 ml (14 fl oz/1⅔ cups) water; 5 fresh curry leaves; ½ tsp fennel seeds; 1 tsp uncooked white rice (basmati or patna); 1 tsp uncooked white rice (basmati or patna); 1 kg (2 lbs 4 oz) crabs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

1 kg (2 lbs 4 oz) crabs
½ medium

Asia
Sri Lanka
Fish course
Pescatarian
Gluten-free

Method

Wash the crabs well. Pull off the top shell and clean the insides with your fingers. Cut the crabs in half and then twist off the pincer claws. Break the pincer claws at the joint and gently tap them with something hard, like the handle of a knife. The aim is to crack the shell, but leave it intact. Remove any small pieces of broken shell.

Place the crabs and the claws in a large, lidde