Coconut Crab Curry

Coconut Crab Curry goes well with steamed rice, roti or some nice crusty bread. Learn how to make/prepare Crab Coconut Curry by following this easy recipe. 
 

Ingredients:

• 6-8 Live blue crabs or 2 Dungeness crabs or Mud crabs, about 1-1/2 lb each

• 1 Can coconut milk

• 1 Lime, juiced

• 3-1/2 tbsp Malaysian fish curry powder

• 1-1/2 tbsp Chili powder

• 2 tsp Turmeric powder

• 8-10 Curry leaves

• 2 Red onions, sliced

• 4-6 Cloves garlic

• 1 Inch fresh ginger, sliced

• 4 tbsp Vegetable oil

• 3 Cups water

• Salt to taste

How to make Coconut Crab Curry:

• Wash the Blue crabs and cut it into halves and Dungeness or Mud crabs can be cut into 4.

• Crack the shells and claws gently with a mallet.

• Grind onions, garlic and ginger to make a fine paste.

• Add vegetable oil to a hot pot and stir-fry paste for 2-3 minutes.

• Take a small bowl, combine chili powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.

• Add this paste to the pot, stir-fry till quite toasted and oil starts to ooze from paste.

• Now add coconut milk, curry leaves, water, and season with salt.

• When the mixture starts to boil, decrease the heat to a simmer, stirring occasionally till the sauce thickens slightly for about 15-18 minutes.

• Add lime juice and crabs, stir to coat with sauce.

• Cover and simmer till crabs turn red.

• Take out crabs from the pot and keep warm, let stand for about 15 minutes.

Tip of the day: When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.