Simple Crab Curry Recipe – Rainy Day’s Catch at the Kepong Baru Wet Market!

It was raining when I woke up last weekend, so I have to wait for the rain to stop before driving out to the Kepong Baru wet market for my weekend marketing. I reached the market rather late, around 9am and saw a thin weekend crowd there. Since there are not many customers around, most of the vendors, especially fishmongers started selling their seafood at a discount. I bought a kilogramme of squid for only RM7 (USD 2). Then I saw my regular fishmonger have some flower crabs left at his stall and he sold them to me for RM1 (USD0.30) each! What a bargain! LOL! Since I have some leftover serai (lemongrass) in my fridge, I thought it would be a good idea to cook crab curry. I did not use santan (coconut milk) in my curry but you can add it to the recipe if you prefer the creamy taste. Curries that are cooked with crab would be full of natural sweetness and my kids love the gravy very much. Here is my Curry Crab recipe.

Ingredients

Crab, 3, cut into halves

Curry powder, 7 table spoons, mixed with a little water to make a paste

Mixed halba, 1 teaspoon

Chilly paste (optional), 1 tablespoon

Santan (coconut milk, optional), from ½ coconut

Lemongrass (Serai), 2 stalks, blend with onions

Onions, 2 pcs, blend with lemongrass

Ladies Fingers (okra) 10 pcs

Tofu pok, 5 pcs, cut into halves

Vegetable oil, 3 table spoons

Curry Leaves, 3 stalks, (optional)

Tamarind, 1 table spoon, soaks in water to make a paste and remove seeds

Salt to taste

Heat up pan and add in vegetable oil. Sautéed lemongrass and onion mixture until fragrant. Add in the curry paste, mixed halba, santan and chilly paste. Fry until nice aroma permeates the air. Add in the curry leaves and ladies fingers. Pour in a little water and bring to a boil. Then add in the crab, tofu pok (deep fried tofu), tamarind juice and salt to taste. Eat with steamed rice, bread, roti chanai or naan!

Copyright Material of Peteformation Foodie Adventure