Recipe - Indonesian Curried Crab

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

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, 23
birdseye chillies, seeded, 4 candlenuts (or substitute 810 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.