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For the 5th consecutive year The Athula Dassana Multi-cultural Buddhist Community Centre proudly celebrated the 69th Sri Lankan Independence Day on Saturday the 4th of February at Lampton School, Hounslow, Middlesex.
Grind to a smooth past and put aside Heat the ghee in a large heavy-based saucepan over high heat, add the mustard seeds till they start to pop, then add the fennel seeds till they brown, add onions, curry leaves, chillies and cook for a few minutes or until the onions are golden Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn.
Then add the coconut mixture, stir and add the water. Cover and simmer for 12 minutes or until crab is just cooked through and sauce has thickened.
The result is a tasty mixture of salty pieces of fried dough, lightly spiced and extremely comforting.
Spices like fennel seeds, cardamom, cloves and cinnamon sticks are tempered in hot oil before being combined with chicken and spices like chili powder, curry powder, turmeric, pandan leaves, lemongrass and curry leaves.