Recipe

Kari Kepiting (Curried Crab)

Large-clawed crabs abound in the mangrove swamps parts of the Indonesia coast. By tradition, those of the Moslem faith do not eat certain shellfish and crustaceans; however visitors to Indonesia and non-Moslem can enjoy crab cooked in many ways. This santen (coconut milk)-based curry is a favourite. Serve it with white rice.

Ingredients:
2 large crabs (about 1 ½ lb/750 g each)
6 shallots or 2 Spanish onions
8 cloves garlic
1-in (2.5-cm) piece galingale / galangal or young fresh ginger
2-3 fresh red chilli
1 teaspoon shrimp paste
4 candlenuts, macadamias or 12 raw cashew nuts
1 teaspoon salt
¼ teaspoons cracked black pepper
¼ teaspoons turmeric
2-3 tablespoons vegetable or coconut oil
2 stalks lemon grass, root section only
1 ½ cups (12 fl oz/375 ml) thin coconut milk
2 teaspoons tamarind pulp
½ cup (4 fl oz/125 ml) thick coconut milk
2 tablespoons fresh cilantro (coriander) leaves

How to make:

• Cut the body of each crab into 6 pieces, each with a claw or 2 legs attached. Remove the pieces of under shell and scrape away the inedible parts. Crack the shell and claws with the back of a heavy cleaver. Slit open the legs along their length, but do not remove shells.

• Peel and halve the shallots, or slice the larger Spanish onions. Peel the garlic and ginger. Slit open the chillies and scrape out the seeds. Place the garlic, ginger, chillies, shrimp paste, nuts, salt, pepper and turmeric. In a food processor, blender or mortar and blend to a smooth paste; this gives the “wet seasoning” that is the base of so many Indonesian curried dishes.

• Heat the oil in a wajan, wok or wide saucepan and fry the prepared seasonings for about 2 minutes, until they are fragrant. Add the onions and fry briefly, and then put in the crab pieces.

• Fry the crab, stirring constantly, until it begins to change colour. (If necessary add a little of the thin coconut milk to prevent the seasoning from burning). Add the lemon grass and thin coconut milk and bring to the boil, then reduce heat.

• Mix the tamarind with a little hot water, stirring until the pulp has dissolved, and strain into the pan. Simmer for about 15 minutes, until the crab is tender and the sauce slightly reduced. Stir in the thick coconut milk and add fresh cilantro. Serve with white rice.

SERVES 6