Crab and Vegetable Curry

Ingredients

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

Method

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.


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