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This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a pot heat the oil, and add curry leaves, pandan leaves and lemongrass. Mix well until fragrant.
2nd Step
4 Min
Next, add chopped garlic, sliced onions, green chili and tomatoes and mix well.
3rd Step
4 Min
Add the Jaffna curry powder, chili powder, curry powder and salt to taste to the mixture.
4th Step
3 Min
Next, add the crabs to this mixture stir well and add thick MAGGI coconut milk. To make the MAGGI coconut milk add 2 tbsp coconut milk powder to 1 cup of water.
5th Step
15 Min
Add tamarind paste to the curry and mix well and cover with a lid and cook for 15 minutes.
6th Step
2 Min
Finally add moringa / drumstick leaves and serve.
1st Step
of
6
:
Oil, Curry Leaves, Pandan Leaves, Lemongrass
In a pot heat the oil, and add curry leaves, pandan leaves and lemongrass. Mix well until fragrant.
2nd Step
of
6
:
Garlic, Onion, Green chilis, Tomato
Next, add chopped garlic, sliced onions, green chili and tomatoes and mix well.
3rd Step
of
6
:
Chili powder, Jaffna Curry Power, Curry powder, Salt
Add the Jaffna curry powder, chili powder, curry powder and salt to taste to the mixture.
4th Step
of
6
:
Crab, MAGGI coconut milk powder
Next, add the crabs to this mixture stir well and add thick MAGGI coconut milk. To make the MAGGI coconut milk add 2 tbsp coconut milk powder to 1 cup of water.
5th Step
of
6
:
Tamarinds
Add tamarind paste to the curry and mix well and cover with a lid and cook for 15 minutes.
6th Step
of
6
:
Moringa / Drumstick Leaves
Finally add moringa / drumstick leaves and serve.
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