Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Fried Crabs Curry

Ingredients : 

1/2 tbspn cornflour
1 kg Sri Lankan Crab
1 stalk spring onion ( cut into 1 inch section )
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic

Seasoning:
1/2 tspn sesame oil
1/4 tbspn dark soy sauce
1 tbspn light soy sauce

Method :  

1  Blend white pepper and coriander seeds in a blender until fine.

2. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of
    hot cooking oil for about 30 secs. Remove from wok.

3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.

4. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add
    seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook
    for 5 minutes or until crabs are cooked.

6. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.   
   Serve hot.
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