Ceylon crab curry (Kukuluwo)

Name: Ceylon crab curry (Kukuluwo)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g ready-to-cook shrimps; 3 Garlic cloves; 2 Onions; 1 piece(s) (approx. 3 cm) Ginger Root; 30 g clarified butter; 75 g Long grain rice; 75 g Coconut cream; 600 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Salt; 1 pinch Chilli powder; 2 TEASPOONS Curry Powder; 1 stick of cinnamon; 2-3 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Mango Chutney (glass); 7-10 Tbsp Coriander green

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g ready-to-cook shrimps
3 Garlic cloves
2 Onions
1 piece(s) (approx. 3 cm) Ginger Root
30 g clarified butter
75 g Long grain rice
75 g Coconut cream
600 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Salt
1 pinch Chilli powder
2 TEASPOONS Curry Powder
1 stick of cinnamon
2-3 TABLESPOONS Lemon juice
1-2 TABLESPOONS Mango Chutney (glass)
7-10 Tbsp Coriander green

Directions

1
Wash the shrimps and pat them dry. Peel the garlic. Peel onions and chop finely. Peel ginger and grate finely. Heat clarified butter in a pot. Add the prawns and fry while turning. Add onions, ginger and garlic and fry briefly.
2
Add the rice, also fry briefly. Add coconut cream, deglaze with broth and cream. Season with salt, chili, curry and cinnamon, bring to the boil and simmer covered for about 20 minutes. Season to taste with lemon and mango chutney. Garnish with coriander green. Serve with rice and a fried egg