Indonesian curried crab

http://www.elook.org

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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.