Crab And Pineapple In Spicy Coconut Gravy Recipe

(Masak Lemak Ketam Dengan Nenas)

RECIPES OF MALAYSIA

Ingredients :

1 kg

500 ml

250 g

3 pieces

5 pieces

5 stalks

2 cm

1 tsp

Fresh Blue swimmer crabs

Coconut milk

Bite-sized pineapple cuts

Fresh red chilies, sliced

Bird's-eye chilies, sliced

Shallots, chopped

Fresh turmeric, chopped or 1 tsp ground turmeric

Salt

Method :

• Prepare crab. Lift flap on underside of each crab and pull to remove the back. Remove the finger-like gills and rinse crab well. Halve the crab and used the back of a cleaver to crack the claws and leave to drain in a colander.
• Process chilies, shallots and turmeric root to a smooth paste in a grinder, addling a little of the coconut milk if necessary to keep the mixture turning.
• Put the chili paste, coconut milk and salt in a wok and bring to boil over medium heat, stirring all the time to prevent the coconut milk from curdling.
• Add the crab pieces and pineapple and cook for approx. 15 - 20 minutes until crabs turns pink.

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Tip: To obtain 250g diced pineapple, peel core and dice half of a small pineapple (1kg)