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Indonesian Curried Crab

Cuisine: Indonesian
Serves: 4 people

Recipe Ingredients

2   Blue crabs
6   Shallots
2   Lemon grass
2 teaspoons 10mlTamarind
1/2 cup 118mlBoiling water
1   Coriander leaves
3   Garlic
1 tablespoon 15mlFresh galangal
2   Birds-eye chiles - seeded, up to 3
4   Candlenuts
1 teaspoon 5mlBlachan*
1 teaspoon 5mlTurmeric
  Salt and pepper to taste
3 tablespoons 45mlOil
2 cups 474mlCoconut milk

Recipe Instructions

* 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.

Jessica A. Walton


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