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Indonesian Crab in Curry Sauce - Kari Kepiting

In this recipe, you will learn how to cook Indonesian Crab in Curry Sauce using wok or large frying pan. Indonesian carry is slightly different from Indian carry as most of the ingredients are fresh. If you prefer using ready mix curry [seafood Indian curry] just simple add to the remaining ingredient. The amount of curry is depending on how much you want. Here are complete ingredients for Indonesian Crab in Curry Sauce and also the cooking method.

  • 1500 gram fresh crab, wash and cut in half
  • 300 ml coconut milk
  • 3 each lime leaves
  • 1 stalk lemongrass, white part only, crushed
  • 250 ml chicken broth
  • 500 ml oil for frying

Blended ingredients:
  • 6 each shallots
  • 3 cloves garlic
  • 10 medium red chili
  • 3 cm ginger
  • 4 cloves roasted hazelnut
  • 1 ½ tsp coriander
  • 2 tsp sugar
  • salt and pepper to taste

Cooking method:
  1. Heat oil and fry the crab for a while until change color. To prevent oil spilled, make sure dry the crab before frying. Remove and set aside.
  2. Take about two tablespoons of remaining oil, sauté ground spices until fragrant.
  3. Add the crab, coconut milk, broth, lemongrass, and lime leaves cook until sauce thickens. Adjust seasoning and remove from heat.

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