Indonesian Curried Crab Recipe - Cooking Index
Indonesian Curried Crab Recipe - Cooking Index
| 2 | Blue crabs | |
| 6 | Shallots | |
| 2 x | Lemon grass | |
| 2 teaspoons | Tamarind | |
| 1/2 cup | Boiling water | |
| 1 x | Coriander leaves | |
| 3 x | Garlic | |
| 1 tablespoon | Fresh galangal | |
| 2 | Birds-eye chiles - seeded, up to 3 | |
| 4 | Candlenuts | |
| 1 teaspoon | Blachan* | |
| 1 teaspoon | Turmeric | |
| Salt and pepper to taste | ||
| 3 tablespoons | Oil | |
| 2 cups | Coconut milk |
* hard dark brown shrimp paste
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 birds-eye chiles, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan, 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.
Source:
Jessica A. Walton
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