Indonesian Curried Crab

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Indonesian Curried Crab Ingredients

Stephen Ceideburg	1 tb Fresh galangal
2 Blue crabs	2 To 3 birdseye chillies,
6 Shallots	4 Candlenuts
2 Stalks lemon grass	1 ts Blachan
2 ts Tamarind	1 ts Tumeric
1/2 c Boiling water	Salt and pepper to taste
1 Handful coriander leaves	3 tb Oil
3 Cloves garlic	2 c Coconut milk

Instructions for Indonesian Curried Crab

Cut 4 green blue swimmers into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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