Kakuluwo curry

Kakuluwo curry

Crab curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 large raw or cooked mud crabs
3 onions, finely chopped
6 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
1/2 teaspoon fenugreek seeds
10 curry leaves
8 cm stick cinnamon
1-2 teaspoons chilli powder
1 teaspoon ground turmeric
3 teaspoons salt
1 litre thin coconut milk
2 tablespoons desiccated coconut
1 tablespoon ground rice
500ml thick coconut milk
1 tablespoon lemon juice

Method

  1. Remove the large shells from the crabs and discard the fibrous tissue under the shell. Divide each crab into four portions, breaking each body in half and separating the claws from the body, leaving the legs attached. Crack the claws with the back of a heavy knife or cleaver.
  2. Put the onion, garlic, ginger, fenugreek seeds, curry leaves, cinnamon stick, chilli powder, turmeric, salt and thin coconut milk into a large saucepan, cover and simmer over medium-low heat for 30 minutes. Add the crab — if using raw crabs continue to simmer for a further 20 minutes, or 5–7 minutes if cooked crabs are used. The crab should be submerged in the sauce during cooking. Remove the crab to a plate.
  3. Meanwhile, heat the coconut and ground rice in a separate dry frying pan over medium heat, stirring constantly, until golden brown. Transfer to a food processor, add half of the thick coconut milk and process until well combined. Add to the pan with the remaining coconut milk and the lemon juice, simmer for 10 minutes, then return the crab to the pan and heat through. Serve with rice.

Note

  • If the onions are large and tough, first soften by cooking gently in 2–3 tablespoons oil for 20 minutes before including in the recipe.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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