Dry Curry Crab

One of the things that i cherish my stay in Penang is fresh seafood! Who wouldn't- especially when u can still see them moving!! The special ingredient featuring my dish today .... ehemmm.. drum roll pls.. :)

 



Ingredients:

4 big flower crabs
2 salted eggs
big red onion
shallots
garlic
1 - 2 tbsp natural yogurt
1 tbsp tamarind extract
1 packet of Baba's fish curry powder
1/4 tsp tumeric powder
300gm curry paste
curry leaves
sea salt
2 tbsp brown sugar
1/2 cup of fresh coconut milk


Note: curry paste is available at the wet market. However, u can make it on yr own by blending dried chili paste (using apprx 10 chillies), big red onion, shallots, garlic, kas kas powder, 3 candle nuts, 1 tbsp coriander seeds, 1/2 tbsp fennel & 1/2 tbsp cumin & 1 stalk of lemongrass.

Methods:
1. Seasoned the crabs with sea salt.

2. In a really hot oil, fry the crabs half cooked- that's slightly after the shell turns orange.
3. Put the crabs aside. In the same wok, using now- a flavourful oil, fry in sliced red onion, shallots, garlic & curry leaves.
4. Once turn nice golden - put in the curry paste, curry powder, tumeric powder, tamarind paste, brown sugar.
5. Stir fry till all the paste are done ( when the oil appear mostly the top of the paste- that signals that yr paste is done)
6. Put in coconut milk, crabs & yogurt.
7. Let it simmer for a few minutes letting the crabs cooked thru.
8. In a separate bowl, separate the yolk of salted eggs & the whites.
9. Cut the yolk into small pieces and put into the curry.
10. Let it cook thru then, drizzle in slowly the whites.
11. Mix it well and serve hot with steamed plain man tou or even buns!

~ bon appetite ~