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Coconut Crab Curry

Coconut Crab Curry Text


  • 6-8 live Blue crabs [or 2 Dungeness crabs or Mud crabs, about 1-lb each]
  • 4 tbsp vegetable oil
  • 3 tbsp Malaysian fish curry powder
  • 1-1 tbsp chili powder, or to taste
  • 2 tsp turmeric powder
  • 1 can coconut milk
  • 3 cups water
  • 1 lime, juiced
  • salt
  • 8-10 curry leaves [optional]
  • 2 red onions, sliced
  • 4-6 cloves garlic
  • 1 inch fresh ginger, sliced

     [Items to be ground or blended in red]


  for foodies all around the world

        To Prepare :

  • Clean Blue crabs and cut into halves. Dungeness or Mud crabs can be cut into 4. Crack the shells and claws ever so gently with a mallet
  • Using a mortar & pestle or blender, grind onions, garlic and ginger
  • Add vegetable oil to a hot wok or pot, stir-fry paste for about 2-3 mins
  • In a small bowl, combine fish curry powder, chili powder and turmeric powder, add a few tbsp of water and mix into a thick paste
  • Add the curry paste to the wok, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add coconut milk, water, curry leaves and season with salt
  • When it starts to boil, reduce heat to a simmer, stirring occasionally until the sauce thickens slightly, about 15-18 mins
  • Add crabs and lime juice, stir to coat with sauce, cover and simmer gently until crabs turns red - do not overcook!
  • Remove crabs from the wok and keep warm, let stand for 15 min [for flavors to meld]
  • Serve with steamed rice, roti or some nice crusty bread - for dipping into the yummy gravy!






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