• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 1 1/2kg flower crabs, remove shells and cut into halves
  • 6 lady's fingers
  • 250g brinjal, remove skin and cut into wedges
  • 2 tomatoes, quarter
  • 1/4 tsp mustard seeds (biji sawi)
  • 2cm piece ginger, chop
  • 1 onion, chop
  • 2 cloves garlic, chop
  • Combine into a paste with 7 to 8 tbsp water:
  • 4 tbsp curry powder and 1 tsp chilli paste
  • 1/2 a coconut, grated and squeezed with 400ml water to obtain coconut milk
  • 25g tamarind mixed with 200ml water, squeeze for juice and strain
  • 2 sprigs curry leaves
  • 4 tbsp oil
  • Seasoning:
  • 1/2 tsp salt, or to taste
  • 1/2 tsp sugar
  • 1 tsp ikan bilis stock granules

Instructions

  1. DEEP 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.

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