Kakuluwo curry

Kakuluwo Curry is a traditional Sri Lankan dish made from crab meat. It is a popular dish in coastal regions of the country, where seafood is abundant. The dish is known for its rich and spicy flavor, which is achieved through the use of various spices and coconut milk.

Ingredients

The main ingredient in Kakuluwo Curry is crab meat, which is typically sourced from fresh, local crabs. Other key ingredients include onion, garlic, ginger, turmeric, chili powder, curry leaves, pandan leaves, cinnamon, coconut milk, and lime juice. The use of these ingredients can vary based on personal preference and regional variations.

Preparation

To prepare Kakuluwo Curry, the crab is first cleaned and cut into pieces. The spices are then ground into a paste, which is fried with the onions, garlic, and ginger. The crab pieces are added to the pan and cooked until they turn red. Coconut milk is then added, and the dish is simmered until the crab meat is cooked through and the flavors have melded together. The dish is typically served with rice and garnished with lime juice and fresh curry leaves.

Cultural Significance

Kakuluwo Curry is a staple dish in Sri Lankan cuisine, particularly in coastal regions where crab is readily available. It is often served at special occasions and celebrations, and is a popular choice at Sri Lankan restaurants both domestically and internationally.

Variations

There are several regional variations of Kakuluwo Curry. Some versions may use different types of crab, or add additional ingredients such as tomatoes or tamarind. The level of spiciness can also vary, with some versions using more chili powder for a hotter dish.

See Also

• Sri Lankan cuisine
• Curry
• Crab