Fiery Crab Curry
By: Anonymous
Published: Wednesday, March 3, 2010 - 2:50am

Ingredients




1 1/2 kg flower crabs, remove shells and cut into halves
6 lady's fingers
250 grams brinjal, remove skin and cut into wedges
2 tomatoes, quarter
1/4 teaspoon mustard seeds (biji sawi)
2 cm piece ginger, chop
1 onion, chop
2 clv garlic, chop
4 tablespoons curry powder and 1 tsp chilli paste
1/2 a coconut, grated and squeezed with 400ml water to obtai
25 grams tamarind mixed with 200ml water, squeeze for juice and
2 sprg curry leaves
4 tablespoons oil
Seasoning
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
1 teaspoon ikan bilis stock granules

Preparation

1 MethodDEEP fry crabs till half cooked. Set aside. 2 Heat oil in a deep saucepot. Fry the mustard seeds, onions, garlic, ginger and curry leaves till fragrant. Add curry paste and continue to fry till the oil separates. 3 Add coconut milk and bring to a low boil. Put in all the vegetables and crab. Simmer for eight to 10 minutes. 4 Add tamarind juice and seasoning. Simmer for a further five to six minutes. Dish out and serve immediately.