Saturday, March 1, 2008

Indonesian curried crab

Yield: 4 Servings

  • 2 Blue crabs
  • 6 Shallots
  • 2 Stalks lemon grass
  • 2 ts Tamarind
  • 1/2 c Boiling water
  • 1 Handful coriander leaves
  • 3 Cloves garlic
  • 1 tb Fresh galangal
  • 2 To 3 birdseye chillies -seeded
  • 4 Candlenuts
  • 1 ts Blachan
  • 1 ts Tumeric Salt and pepper to taste
  • 3 tb Oil
  • 2 c Coconut milk

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 birdseye chillies seeded 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste) 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.

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