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! Date: 2023-05-01
