serves
4
prep
25 minutes
cook
10 minutes
difficulty
Ace
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Ace
level
Ingredients
½ lemon
1 tsp salt
1 tablespoon olive oil
1 brown onion, sliced
3 cloves garlic, crushed
2 sprigs curry leaves
8 x 5cm segments rampe (pandan)
1 sliced bird’s eye chilli
1 teaspoon ground turmeric
¼ cup water
2 sprigs drumstick leaves (if available) (see note)
4 heaped teaspoons Malaysian fish curry powder
2-3 teaspoons regular curry powder
1 tsp ground chillies
½ cup milk or coconut milk
Instructions
Prepare crabs by washing well. Break off the claws, break body in half and remove the membrane. Drain excess water, squeeze lemon over crab and sprinkle with salt.
In a large saucepan over medium heat add oil, onion, garlic, curry leaves, pandan, chilli, lemongrass and ground turmeric. Cook for 3-4 minutes until onion has softened.
Add water, the drumstick leaves if used, fish curry powder, regular curry powder and ground chillies. Stir through then and crab, milk or coconut milk. Stir regularly as it gently simmers, cook until crab cooks through.
Note
The drumstick bean is a long green Sri Lankan pod-like vegetable, available in Sri Lankan stores. The leaves have a pleasant sour taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.