Name: Indonesian Curried Crab
Ingredients: Stephen Ceideburg; 2 Blue crabs; 6 Shallots; 2 Stalks lemon grass; 2 ts Tamarind; 1/2 c Boiling water; 1 Handful coriander leaves; 3 Cloves garlic; 1 tb Fresh galangal; 2 To 3 birdseye chillies, seeded; 4 Candlenuts; 1 ts Blachan; 1 ts Tumeric; Salt and pepper to taste; 3 tb Oil; 2 c Coconut milk

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Indo	Indonesian, Seafood	4	Servings

INGREDIENTS

		Stephen Ceideburg
2		Blue crabs
6		Shallots
2		Stalks lemon grass
2	ts	Tamarind
1/2	c	Boiling water
1		Handful coriander leaves
3		Cloves garlic
1	tb	Fresh galangal
2		To 3 birdseye chillies, seeded
4		Candlenuts
1	ts	Blachan
1	ts	Tumeric
		Salt and pepper to taste
3	tb	Oil
2	c	Coconut milk

INSTRUCTIONS

Cut 4 green blue swimmers into quarters with a cleaver or large knife. With
a hammer, gently crack the claws and harder sections of shell. 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. 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. 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.

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