- For the coconut paste
- 100g grated fresh coconut
- 10 small shallots (about 200g in total),
- peeled 4 cloves garlic,
- peeled 1cm piece fresh ginger, peeled
- For the curry
- 60ml vegetable oil
- 2 tablespoons ground coriander
- 2 teaspoons cayenne pepper
- 1 teaspoon ground turmeric
- 1 stalk lemongrass,
- smashed 2 medium crabs (about 1.5kg in total), boiled, then chopped in half
- 500ml coconut cream
- 1/2 medium, slightly underripe pineapple, peeled, halved lengthways and cut across into 8 wedges
- Sea salt
Indonesian Crab Curry by Anissa Helou
Anissa Helou
15th October 2018
Indonesian Crab Curry by Anissa Helou
Indonesian Crab Curry by Anissa Helou
Serve this with plain rice or Indonesian Yellow Rice and Indonesian prawn crackers
Ingredients
Method
To make the coconut paste, toast the grated coconut in a medium non-stick frying pan over medium heat, stirring constantly, for 7 to 10 minutes, or until the coconut is golden.
Transfer to a food processor and cool before adding the shallots, garlic and ginger. Blitz to make a fine paste.
To make the curry, heat the vegetable oil in a large pot over medium heat. Add the coconut paste, ground spices and lemongrass and cook, stirring very regularly, until fragrant.
Add the crab pieces and mix well with the sauce. Add the coconut cream and bring to the boil.
Add the pineapple and salt to taste, then reduce the heat to low and simmer for about 10 minutes, or until a little oil rises to the surface. Taste and adjust the seasoning, if necessary. Serve hot.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
