Recipe Ingredient
- 1 kg flower crabs, cleaned and cut each into four
- 1 medium-sized brinjal, cut into wedges
- 3 long beans, cut into 4cm lengths
- 100ml thick coconut milk
- 600ml thin coconut milk
- 5 tbsp oil
- Ingredients (A)
- 2 stalks curry leaves
- 1 star anise
- 3 cardamoms
- 4cm cinnamon stick
- 1 tsp mustard seeds
- 2 stalks lemon grass, crushed
- 2 pieces dried tamarind skin
- Ground ingredients(B)
- 6 shallots
- 3 cloves garlic
- 3 slices galangal
- 2cm fresh turmeric
- 5 dried chillies, soaked
- 3 red chillies
- 2 tbsp fish curry powder, mixed with enough water into a paste
- Seasoning (C)
- ¼ tsp salt or to taste
- ½ tsp chicken stock granules
- ½ tsp anchovy stock granules
- ½ tsp sugar or to taste
- 1 tbsp fish sauce
Instructions
- Heat oil in a wok and fry ingredients (A) until fragrant. Add ground ingredients (B) and continue to fry until aromatic.
- Put in crabs, brinjals, and long beans then pour in thin coconut milk. Cover the wok and cook for 8-10 minutes. Remove the cover and add thick coconut milk and seasoning. Stir and cook to a boil again. Dish out and serve with hot rice.
