Try crab curry from Sri Lanka that's exploding with flavors
As any fan of celebrity chef Anthony Bourdain knows, food is more than raw ingredients. To understand a bowl of noodles or a perfectly formed dumpling, a foodie must understand the people who make it, the place where it is made, and the deeply rooted history of both.
Halfway across the world, in the small-yet-mighty city-state of Singapore, students are embarking on the journey of a lifetime at The Culinary Institute of America's first international location. Bachelor's degree candidates studying toward an Asian Cuisines concentration spend a semester at the CIA's Singapore location learning from world-renowned chefs, a vibrant culinary scene, and travels through neighboring countries like Malaysia and Indonesia.
On a recent visit to Sri Lanka, students explored the local flavors of traditional curries. The country has a wealth of ingredients that were historically inaccessible in other parts of the world, resulting in flavorful combinations of spices, produce, and proteins that are uniquely Sri Lankan.
Inspired by the journey, the class prepared this recipe for Sri Lankan Crab Curry, a spiced (and a little spicy) mixture that is exploding with flavors and ingredients that you may not use every day. Alongside the familiar coconut milk, garlic, and lime juice, you'll find sour tamarind paste, earthy pandan leaves, and nutty fenugreek seeds.
While you may not find some of these ingredients in your everyday grocery store, they should be easily found at a well-stocked Asian market or through online retailers. If not, ask around the market for suggestions to replace the hard-to-find ingredients. The beauty of a curry is that, while every ingredient plays a role, there is enough flavor to go around so minor omissions or substitutions won't ruin the recipe.
We're including a recipe for curry powder, and while you can purchase a pre-made blend, making your own gives you the freedom to adjust the mixture to your preferences. If you just can't stand the flavor of fennel, then use a little bit less, because it's your curry. Use any leftovers to coat roasted vegetables, to punch up a chicken soup, or to stir into hummus for a flavorful sandwich spread.
However you use these ingredients, and no matter where you purchase them, allow this recipe to transport you somewhere new, and maybe you'll be inspired to go off and taste the world yourself.
• This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.