Kepiting Kari(Indonesian Curried Crab)

Kepiting Kari(Indonesian Curried Crab)

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Ingredients
  • 4 crabs
  • 6 Shallots
  • 2 Stalks lemon grass
  • 2 tsp Tamarind
  • 1/2 cup Boiling water
  • 1 Handful coriander leaves
  • 3 Cloves garlic
  • 1 tbs Fresh galangal
  • 2 To 3 birdseye chillies, -seeded
  • 4 Candlenuts
  • 1 t Blachan
  • 1 t Tumeric
  • Salt and pepper to taste
  • 3 tbs Oil
  • 2 cups Coconut milk


Directions
  1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
  2. 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.
  3. 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.
  4. 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.
Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"