Malaysian dry curry crabs

Name: Malaysian dry curry crabs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

50 min

Preparation

Preparation30 min

Cook time20 min

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.

Rate this recipe

Excellent !!! Very good Good so so Not good

SSeasaltwithfood

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

4.5/5, 2 votes