Kepiting Kari (Indonesian Curried Crab)


Ingredients

  • 4 crabs

  • 6 Shallots

  • 2 Stalks lemon grass

  • 2 tsp Tamarind

  • 1/2 cup Boiling water

  • 1 Handful coriander leaves

  • 3 Cloves garlic

  • 1 tbs Fresh galangal

  • 2 To 3 birdseye chillies, -seeded

  • 4 Candlenuts

  • 1 t Blachan

  • 1 t Tumeric

  • Salt and pepper to taste

  • 3 tbs Oil

  • 2 cups Coconut milk
Directions

  1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.

  2. 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.

  3. 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.

  4. 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.


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