Posted on | September 18, 2008 | 27 Comments |
I don’t know how many times I’ve talked about our favorite takeout dish in town – the Dry Curry Crab from Malay Satay Hut. Siv and I are addicted to this dish. I’ve been searching for a similar recipe in all my Malaysian cookbooks and online, but couldn’t find anything that would produce an end result like the MSH version. Their version has plenty of onions and curry leaves and star anise, but none of the Malaysian crab curry recipes I found had all those! After a lot of searching around, I finally decided to tweak the one recipe that looked the best to make my own additions to get it closer to the MSH version.
The recipe I used as the base is the Chili Crab recipe from my favorite Malaysian blog – Rasa Malaysia. Her pictures are out of this world, and the recipes are to die for! I have been drooling at those Chili Crab pictures for months now! I tweaked it quite a bit, since I was after the MSH version. The final result didn’t quite taste like the MSH curry crab, but it tasted really good! Thank you Rasa Malaysia for a keeper recipe!
- 1.5 lb crab (You can use a whole dungeness crab, or just crab claws)
- 4 whole star anise
- 1/2 cup sliced onions
- lots of curry leaves
- 1.5 tbsp tamarind paste
- 1 tbsp sugar
- salt to taste
- 1.5 tbsp oil
- For the Spice Paste
- 8 dried red chilies
- 3 cloves of garlic
- 1″ piece ginger
- white part from two lemongrass stalks
- 1/4 cup sliced shallots
Clean the crab and cut into 6-8 pieces if using a whole crab. Remove the top shell.
Make the spice paste by grinding all the ingredients in a food processor, or pound using a mortar and pestle to form a somewhat smooth paste.
Place a large pan on the stove and heat up the oil. Saute the sliced onions and curry leaves till onions start to soften. Remove and keep aside.
Add the star anise to the same oil and saute for a few seconds. Add the spice paste to the pan and saute till fragrant. Add the crab and 1/4 cup of water and do a quick stir. Cover the pan with a tight fitting lid and cook for about 5-6 minutes.
Add the sugar, tamarind paste and salt and mix well. Cook uncovered for 4-5 minutes stirring frequently until the crab pieces turn red.
Add the sauteed onions and curry leaves to the pan and mix well to combine.
Serve with steamed rice.
As I said before, this tasted divine, still not very close to the Malay Satay Hut version. So the quest to for the MSH Dry Curry Crab recipe still continues, but I have another keeper recipe. By the way, this is the first time I am making crab, Siv is usually the crabman of the house. I got the crab claws this time, since I am not very good at handling whole crabs. Check out the two fabulous Tamil stle crab curry recipes by Siv before you leave.
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