Recipe Ingredient
- 1 1/2kg flower crabs, remove shells and cut into halves
- 6 lady's fingers
- 250g brinjal, remove skin and cut into wedges
- 2 tomatoes, quarter
- 1/4 tsp mustard seeds (biji sawi)
- 2cm piece ginger, chop
- 1 onion, chop
- 2 cloves garlic, chop
- Combine into a paste with 7 to 8 tbsp water:
- 4 tbsp curry powder and 1 tsp chilli paste
- 1/2 a coconut, grated and squeezed with 400ml water to obtain coconut milk
- 25g tamarind mixed with 200ml water, squeeze for juice and strain
- 2 sprigs curry leaves
- 4 tbsp oil
- Seasoning:
- 1/2 tsp salt, or to taste
- 1/2 tsp sugar
- 1 tsp ikan bilis stock granules
Instructions
- DEEP fry crabs till half cooked. Set aside.
- Heat oil in a deep saucepot. Fry the mustard seeds, onions, garlic, ginger and curry leaves till fragrant. Add curry paste and continue to fry till the oil separates.
- Add coconut milk and bring to a low boil. Put in all the vegetables and crab. Simmer for eight to 10 minutes.
- Add tamarind juice and seasoning. Simmer for a further five to six minutes. Dish out and serve immediately.
