- For the coconut paste
- 100g grated fresh coconut
- 10 small shallots (about 200g in total),
- peeled 4 cloves garlic,
- peeled 1cm piece fresh ginger, peeled
- For the curry
- 60ml vegetable oil
- 2 tablespoons ground coriander
- 2 teaspoons cayenne pepper
- 1 teaspoon ground turmeric
- 1 stalk lemongrass,
- smashed 2 medium crabs (about 1.5kg in total), boiled, then chopped in half
- 500ml coconut cream
- 1/2 medium, slightly underripe pineapple, peeled, halved lengthways and cut across into 8 wedges
- Sea salt
Indonesian Crab Curry by Anissa Helou
Anissa Helou
15th October 2018
Indonesian Crab Curry by Anissa Helou
Indonesian Crab Curry by Anissa Helou
Serve this with plain rice or Indonesian Yellow Rice and Indonesian prawn crackers
Ingredients
Method
To make the coconut paste, toast the grated coconut in a medium non-stick frying pan over medium heat, stirring constantly, for 7 to 10 minutes, or until the coconut is golden.
Transfer to a food processor and cool before adding the shallots, garlic and ginger. Blitz to make a fine paste.
To make the curry, heat the vegetable oil in a large pot over medium heat. Add the coconut paste, ground spices and lemongrass and cook, stirring very regularly, until fragrant.
Add the crab pieces and mix well with the sauce. Add the coconut cream and bring to the boil.
Add the pineapple and salt to taste, then reduce the heat to low and simmer for about 10 minutes, or until a little oil rises to the surface. Taste and adjust the seasoning, if necessary. Serve hot.
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