You’re Telling Me a Crab Fried This Rice?

Chef and Author Cynthia Shanmugalingam shares her recipe for a Sri Lankan-Chinese fusion dish involving stir-frying leftover rice until crispy and mixing it with a flavorful crab curry made with tamarind, coconut milk, and a blend of curry powders. This recipe is designed to be quick and easy, using fresh crabmeat and day-old rice. However, Shanmugalingam has also provided instructions for preparing fresh rice if needed. Give it a try to experience the deliciousness of a Sri Lankan lunch in no time!
Making the curry powder 00:00
Crab curry 03:15
Fried Rice 06:20
Check out the recipe here:
www.vice.com/en/article/ake4z...
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