Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Kool (Hearty Sri Lankan Muslim coconut-and-rice stew with seafood and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) coconut oil
- 1 large onion, thinly sliced (approx. 8 oz /225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 ml) fresh ginger, minced (approx. 15 g)
- 2–3 green chilies, slit (approx. 10 g)
- 2 tbsp (14 g) Sri Lankan roasted curry powder (or regular roasted curry powder)
- 1 tsp (2 g) fennel seeds, toasted and crushed
- 1 tsp (2 g) ground cumin
- 1 lb (454 g) firm white fish (such as kingfish or snapper), cut into chunks
- 8 oz (225 g) crab meat, picked and checked for shells
- 1/2 cup (100 g) raw white rice, soaked 20 minutes then ground or blitzed to a coarse paste
- 3 cups (720 ml) water or light seafood stock
- 2 cups (480 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk
- 10–12 curry leaves (approx. 2 g)
- 1 tbsp (15 ml) lime juice
- Salt to taste
- 1/4 cup (10 g) fresh cilantro leaves for garnish

Instructions

1. Heat coconut oil in a large heavy pot over medium heat. Add sliced onion and sauté until soft and golden, about 6–8 minutes.
2. Add the garlic, ginger, and green chilies; cook until fragrant, about 1–2 minutes. Stir in roasted curry powder, toasted crushed fennel, and ground cumin; toast the spices briefly to bloom their aroma.
3. Add the fish chunks and crab meat, tossing gently to coat in the spices for 1–2 minutes.
4. Stir in the soaked, ground rice paste and pour in the water or seafood stock. Bring to a simmer, stirring to dissolve the rice paste and prevent lumps. Add curry leaves.
5. Simmer gently for 12–15 minutes until the stew thickens and the seafood is cooked through.
6. Reduce heat to low and stir in thin coconut milk, then the thick coconut milk. Heat through without letting it come to a vigorous boil to prevent curdling, 4–5 minutes.
7. Finish with lime juice and adjust salt to taste. Remove from heat, garnish with fresh cilantro, and serve hot with plain rice or lime wedges.