Chef and Author Cynthia Shanmugalingam shares her dish for a Sri Lankan-Chinese blend meal including stir-frying leftover rice till crispy and blending it with a tasty crab curry made with tamarind, coconut milk, and a mix of curry powders. This dish is created to be fast and easy, utilizing fresh crabmeat and day-old rice. Nevertheless, Shanmugalingam has actually likewise supplied directions for preparing fresh rice if needed. Provide it a shot to experience the deliciousness of a…