• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Indonesian Curried Crab

  • Recipe Submitted by on

Category: Indonesian, Seafood

 Ingredients List

  • Stephen Ceideburg
  • 2 Blue crabs
  • 6 Shallots
  • 2 Stalks lemon grass
  • 2 ts Tamarind
  • 1/2 c Boiling water
  • 1 Handful coriander leaves
  • 3 Cloves garlic
  • 1 tb Fresh galangal
  • 2 To 3 birdseye chillies,
  • -seeded
  • 4 Candlenuts
  • 1 ts Blachan
  • 1 ts Tumeric
  • Salt and pepper to taste
  • 3 tb Oil
  • 2 c Coconut milk


Cut 4 green blue swimmers into quarters with a cleaver or large knife. With
a hammer, gently crack the claws and harder sections of shell. Finely chop
6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a
cup of boiling water. Chop a handful of fresh coriander leaves. In a food
processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3
birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1
teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and
salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and
fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2
cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water
and add half to the sauce. Taste and add more if you wish. Ladle curvy into
a serving dish and scatter the fresh coriander on top. Serve with plain

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