Non-Veg: Crab Curry

Ingredients and Quantity (or Amount)

1.    Crabs (2 ½ lbs)

2.    Crushed Garlic (2 ½ teaspoon)

3.    Sliced ginger (1 tablespoon)

4.    Fresh red chillis (deseeded and chopped) (1-3 pieces)

5.    Almond paste (using 4 pieces of almonds)

6.    Salt (1 teaspoon)

7.    Ground turmeric (1 teaspoon)

8.    Oil (4 tablespoons)

9.    Red or brown shallots (finely sliced) (6 pieces)

10. Lemongrass (slit lengthwise) (2 stalks)

11. Thin coconut milk (2 cups)

12. Fresh Cilantro leaves (4-5 pieces)

Method:

Clean the crabs, discarding outer parts, Snap off the claws. With a heavy knife vut the claws in half and then cut crab into portions, each with one leg. Crack the shells of the legs so that spices can enter.

In a small food processor, grind the garlic, ginger, chilies, almonds, salt turmeric to a paste.

Heat the oil in a wide pan and fry the paste for two minutes while stirring. Add the shallots, lemongrass, crab pieces and coconut milk to the pan and bring it to a boil, then reduce heat and simmer gently for about 10 minutes, until the crab is cooked and the liquid in the pan reduced to a tight gravy.

Garnish with cilantro and serve with rice.   

 

      

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