Malaysian dry curry crabs

Main Dish
4 servings
30 min
20 min
Very Easy


Number of serving: 4
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


  • 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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