Country: Sri Lanka Region / Locale: Jaffna district Servings: Serves 6

Ingredients

• fresh crab – 500 g / 1.1 lbs
• prawns – 500 g / 1.1 lbs, peeled and deveined
• mussels – 500 g / 1.1 lbs, cleaned
• squid – 250 g / 0.55 lbs, cut into rings
• yellow split peas – 100 g / 0.22 lbs
• tamarind pulp – 2 tablespoons
• coconut milk – 400 ml / 1.7 cups
• water – 1 liter / 4.2 cups
• red onions – 2, finely chopped
• green chilies – 2, chopped
• ginger – 1 tablespoon, minced
• garlic – 4 cloves, minced
• curry leaves – 10-12 leaves
• fenugreek seeds – 1 teaspoon
• turmeric powder – 1 teaspoon
• salt – to taste
• coconut oil – 2 tablespoons

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onions, green chilies, ginger, garlic, and curry leaves. Sauté until onions are translucent.
2. Add fenugreek seeds, turmeric powder, and sauté for another minute until spices are fragrant.
3. Add the yellow split peas, tamarind pulp, and water. Stir well and bring to a boil. Reduce heat to simmer and cook until the peas are soft, about 15-20 minutes.
4. Add the crab, prawns, mussels, and squid to the pot. Simmer for 10 minutes or until seafood is cooked and tender.
5. Add the coconut milk, stir well, and cook for an additional 5 minutes. Season with salt to taste.
6. Serve hot with rice or bread.

Substitutions

• crab -> lobster
• prawns -> large shrimp
• mussels -> clams
• squid -> octopus
• tamarind pulp -> lemon juice

Enhancements in the Next Evolution

• Use kaffir lime leaves for an aromatic addition.
• Incorporate a dash of fish sauce for depth of flavor.
• Add fresh coriander leaves as garnish for freshness.