As you'd expect from an island in the Indian Ocean, seafood plays an important role in Sri Lankan cuisine.Fish ambul thiyal (sour fish curry) is one of the most beloved varieties of the many different fish curries available.2 live mud crabs, about 1.2kg (2lb 12 oz) each 400 ml (14 fl oz) coconut milk 1 ball of tamarind golf ball size 1 tablespoon Jaffna curry powder 1 table spoon chilli powder 2 teaspoons cumin seeds, ½ cup fresh grated coconut 1 teaspoon black pepper 1 teaspoon fennel seeds 1 teaspoon black mustard seeds ¼ teaspoon ground turmeric 50 g (1 ¾ oz) ghee 1 Spanish onion sliced 1 sprig curry leaves, leaves picked 3 small green chillies, finely chopped ½ litre water 1 sprig of drumstick leaves Juice of ½ limes Put the crabs in the freezer for 1 hour to immobilise them.Pull off the top shells, pull out the spongy grey gills and remove the guts.Grind to a smooth past and put aside Heat the ghee in a large heavy-based saucepan over high heat, add the mustard seeds till they start to pop, then add the fennel seeds till they brown, add onions, curry leaves, chillies and cook for a few minutes or until the onions are golden Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn.Then add the coconut mixture, stir and add the water. Cover and simmer for 12 minutes or until crab is just cooked through and sauce has thickened.
The London Kingsbury BAK MAHA ULELA, which is staged annually since 1991, by the Sri Lanka Education, Cultural and Welfare Foundation, under the guidance of Ven.
The Letchworth Buddhist Temple (BCCL) celebrated the Sri Lankan national Independence Day at St.
Michaels Church Hall, Broadway, Letchworth Garden City, Letchworth. Dediyawala Wimala Thera began the celebration by conducting the Five Precepts.
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