Guest
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! Making the curry powder 00:00 Crab curry 03:15 Fried Rice 06:20 Check out the recipe here: Subscribe to MUNCHIES here: All MUNCHIES videos release a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow MUNCHIES here: TikTok: @munchies Facebook: Instagram: Twitter: Pinterest: More videos from the VICE network:
