Indonesia - Indonesian Curried Crab

Indonesian Curried Crab

Serving Size : 4

Ingredients

-       4 crabs

-       6 Shallots

-       2 Stalks lemon grass

-       2 ts Tamarind

-       1/2 c Boiling water

-       1 Handful coriander leaves

-       3 Cloves garlic

-       1 tb Fresh galangal

-       2 To 3 birdseye chillies, -seeded

-       4 Candlenuts

-       1 t Blachan

-       1 t Tumeric

-       Salt and pepper to taste

-       3 tb Oil

-       2 c Coconut milk

Directions

-       Cut the 4 crabs into quarters with a cleaver or large knife.

-        With a hammer, gently crack the claws and harder sections of shell.

-       Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.

-       In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste.

-       Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant.

-       Add shallots, lemon grass, crab pieces and 2 cups coconut milk.

-       Simmer for quarter of an hour.

-       Strain the tamarind water and add half to the sauce.

-       Taste and add more if you wish.

-       Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.