Malaysian-style Crab Curry


600 g crabs
10 shallots — sliced
5 cloves garlic — sliced
3 tbsp fish curry powder
2 stalks curry leaves
300 g grated coconut
salt and pepper


  1. Clean the crabs and cut into two if the crabs are too big.
  2. Blend the curry powder with a bit of water to forma thick paste.
  3. Heat 2 tbsp oil in a frying pan and fry the sliced shallots and garlic until fragrant.
  4. Add in the blended curry powder and stir-fry until the curry powder is fragrant.
  5. Squeeze out 2 cups of coconut milk, 1/2 cup thick and 1-1/2 cups diluted.
  6. Add the diluted milk and let the mixture boil.
  7. When it boils, put in the crabs, salt, pepper and curry leaves.
  8. When the crabs are cooked, add the thick milk and lower the heat.
  9. Simmer until the gravy thickens.
  10. The crabs will turn slightly reddish when cooked.
  11. Serve this dish with rice.

Makes 4 to 6 servings.

Source: Traditional Malaysian Cuisine

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