Malaysian dry curry crabs

Ingredients

• 2 Large Dungeness Crabs
• 1 Bunch Fresh Curry Leaves
• 1 Cinnamon Stick, about 3 inches
• 3 Whole Star Anise
• 1 Tbsp Garlic Paste
• 2 tsp Ginger Paste
• 1 Medium Red Onion
• 50 g Fish Curry Powder
• 10 g Chili Powder
• 500 ml Coconut Milk
• 2 Fresh Green Chilies
• ½ of a Lime
• Sea Salt to taste
• 4 to 5 Tbsp Peanut or Vegetable Oil

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Preparation

• In a large wok, heat the oil on high heat. Fry the curry leaves until crispy. Set aside for garnish.
• Using the same wok over medium to high heat, add the cinnamon stick and star anise.
• Cook until fragrant and mix in the onion, garlic paste, ginger paste, and the remainder curry leaves. Cook until the onions are soft and light brown in color.
• Add the curry and chili powder. Cook until they are fragrant for about 2 minutes. Mix in the coconut milk and bring the curry sauce to a boil and add in the crabs and the tomalley.
  
• Turn the heat on high and bring the sauce to a boil again. Then lower the heat to medium and continue to fry the crabs for about 10 minutes and toss in the green chilies.
• Season the crabs with lime juice and sea salt, if necessary. Continue to cook for another 5 minutes or until the sauce has thicken.
• Garnish the crabs with fried curry leaves and serve warm.

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