| 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, also known as Jaffna crab curry, is a traditional spicy Sri Lankan crab curry. [1] 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.
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]
Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Rice and curry is a popular dish in the Southern Indian states of Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu, as well as in Sri Lanka and Bangladesh.
Sambar, also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines.
Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat, vegetables or eggs. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one of the most popular dishes, which has acquired a niche for itself in South Asian cuisine.
Sri Lankan cuisine has been shaped by many historical, cultural and other factors. As a tropical island with an abundance of vegetation, the cuisine is known for a its use of a vast array of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As an country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Similarities can be seen to the cuisines of other South Asian neighbouring regions, as well as to some South East Asian cuisines.
Singaporean cuisine encompasses the diverse elements derived from several ethnic groups, which have developed through centuries of political, economic, and social changes.
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka.
Idiyappam, also known as nool puttu or string hopper, or noolappam, is a rice noodle dish originating from the Indian states of Kerala and Tamil Nadu and as well as from Sri Lanka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysian and putu mayang in Indonesian.
Puttu or pittu is a breakfast dish eaten in the South Indian states of mainly in Kerala, but also in Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means "portioned" in Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is served hot with sweet side dishes such as palm sugar or banana, or with curries such as dal, chickpea, mutton, fish or chicken. In Bhatkal, puttu is served with side dishes such as ghee and sugar or Paya.
Appam is a type of pancake, originating from South India, made with fermented rice batter and coconut milk, common in Kerala, Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner.
Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the Indian subcontinent, Southeast Asia, South America, Central America, East Africa, and Caribbean.
Kiribath is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. It is one of the more renowned traditional dishes in Sri Lanka.
Kuzhambu, is a common dish in Tamil cuisines and Sri Lankan Tamil, and is a tamarind based dish that can include a variety of meat, vegetables, and in some cases, dal.
Pol sambola, or thenkai sambal, is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries. It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies, lime juice, salt and Maldive fish.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Yellow rice is a traditional yellow-colored rice dish in Spanish, Morocco,, Peruvian, Caribbean, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using white rice made yellow with annatto, saffron or turmeric, ingredients used to give the rice its yellow color.
Malu Mirisata has more of a chili flavor and it's a favorite method of cooking fish in Sri Lanka. The dish is popular around the country and mostly in seaboard area where fish and other seafood are staple foods. Coconut milk is used in some variations of this dish. This can be usually served with rice, bread or string hoppers.
Thakkadi (தக்கடி) is a Sri Lankan food. The dish consists of rice balls or dumplings covered in a sauce and cooked in a mutton salna,. Thakkadi originated from the Moor community in Sri Lanka.
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