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INGREDIENTS
-
6-8 live Blue
crabs [or 2
Dungeness crabs or Mud
crabs, about 1½-lb each]
- 4 tbsp vegetable oil
- 3½ tbsp
Malaysian fish curry
powder
- 1-1½ 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] |
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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
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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
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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
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Add the curry paste to the wok, stir-fry
until quite toasted and oil starts to ooze from paste - do not burn!
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Add
coconut milk, water, curry leaves and season with salt
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When it starts to boil, reduce heat to a simmer, stirring occasionally
until the sauce
thickens slightly, about 15-18 mins
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Add crabs and lime juice, stir to coat with sauce,
cover and simmer gently until crabs turns red - do not overcook!
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Remove crabs from the wok and keep warm, let stand for 15 min
[for flavors to meld]
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Serve with steamed rice,
roti
or
some nice crusty
bread - for dipping into the yummy gravy!
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