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Malaysian Curry : Crab Curry

Serve 3-4


  • 1kg mud crab

Ingredients (A)

  • 1 onion, sliced thinly
  • 2 sprigs curry leaves
  • 2 stalks lemon grass, bruised lightly
  • 4 tablespoons oil

Ground Ingredients (B)

  • 5 shallots
  • 3 cloves garlic
  • 2 fresh red chilies, seeded
  • 2½ tablespoons fish curry paste
  • 2cm piece ginger

Ingredients (C)

  • 5 ladies finger
  • 1 brinjal, cut into wedges
  • 1 tomato, quartered
  • 2 green chilies, seeded and halved

Ingredients (D)

  • 125ml evaporate milk
  • ½ coconut, grated, mixed with enough water to extract 300ml coconut milk


  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce (nampla)
  • ½ teaspoon sugar or to taste
  • ½ teaspoon salt or to taste

Method for Cooking Crab Curry:

  1. Clean crabs and cut into quarters. Remove and crack pincers with a pestle and trim the legs. Drain the crabs in a colander.
  2. Combine ingredients (A) in a microwave-safe casserole and sauté on Power High uncovered for 1½ -2 minutes.
  3. Add ingredients (B) and fry on Power High uncovered for 1-1½ minutes.
  4. Stir in ingredients (C), crabs and coconut milk. Cook covered on Power Medium High for 10 minutes or until crabs turn red and are cooked.
  5. Add evaporated milk. Cover and cook on Power Medium for 6-7 minutes.
  6. Adjust seasoning to taste. Dish out and serve immediately.

Malaysian Curry

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Last Updated: 24/07/2011