Jaffna Crab curry cooked with roasted coconut & robust spice sauce.
Heating Guidelines: Heating appliances may vary.
Ensure food is piping hot. Allow to stand for 2 mins before serving.
Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.
Warning: Steam may be released when removing the film cover.
Crab (Crustacean), Onion, Coconut Milk (Milk Protein) Jaffna Curry Powder (Dry Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Tamarind, Tomato Paste, Ginger Garlic Paste, Coconut, Garlic, Fennel, Mustard, Fenugreek, Green Chilli, Turmeric, Salt, Curry Leaves, Pandan Leaf, Rapeseed Oil
The Signature dish from northern Sri Lanka. It is the Sunday Roast equivalent to northern Sri Lankan, great as pairing with warm rice, coconut sothy and selection of leaf vegetable.
*Curries are served in 150g – 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.