Malaysian style Curry Crab


  • 1.5 lb crab (You can use a whole dungeness crab, or just crab claws)
  • 4 whole star anise
  • 1/2 cup sliced onions
  • lots of curry leaves
  • 1.5 tbsp tamarind paste
  • 1 tbsp sugar
  • salt to taste
  • 1.5 tbsp oil
  • For the Spice Paste
  • 8 dried red chilies
  • 3 cloves of garlic
  • 1″ piece ginger
  • white part from two lemongrass stalks
  • 1/4 cup sliced shallots

Method(How to Cook)

Clean the crab and cut into 6-8 pieces if using a whole crab. Remove the top shell.

Make the spice paste by grinding all the ingredients in a food processor, or pound using a mortar and pestle to form a somewhat smooth paste.

Place a large pan on the stove and heat up the oil. Saute the sliced onions and curry leaves till onions start to soften. Remove and keep aside.

Add the star anise to the same oil and saute for a few seconds. Add the spice paste to the pan and saute till fragrant. Add the crab and 1/4 cup of water and do a quick stir. Cover the pan with a tight fitting lid and cook for about 5-6 minutes.

Add the sugar, tamarind paste and salt and mix well. Cook uncovered for 4-5 minutes stirring frequently until the crab pieces turn red.

Add the sauteed onions and curry leaves to the pan and mix well to combine.

Serve with steamed rice.

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