Recipe of curry-cooked crab

Ingredients:

5 crabs - a two-piece cuttlefish

Pineapple cooked peeled, and thinly cut 1/4 part of a pineapple

11/2 thick coconut milk + 3 cups water

1 piece of gelugoric acid

4 - 5 small tomatoes (baby tomatoes) halved

2 green chilies - split in the middle but not broken

1 lemongrass stick - dropped

Salt and brown sugar to taste

Pes ingredients (incorporated in a wet blender and finely blended):

5 tablespoons of fish & shrimp curry spices

1 onion

4 garlic cloves

1 inch ginger

Water is enough

Ingredients For saute:

1 tbsp sweet cumin

4 shallots (small) - sliced

2 cloves garlic - sliced

2 stalk curry leaves

1 inch ginger - sliced ​​a match

Oil to taste

Cook Process:

1. Remove crab shell and cut the tip of the small legs and tap a little part of the crab stick to make it easier to remove it. Mix with some lemon beans and salt and rinse for 1 minute. Then washed clean and drain.

2. Add the crab, spice paste, and lemonade in the pot. Add enough water (budget) and cook to boil.

3. Then add pineapple and coconut milk. Add salt, sugar, and gelugor acid and stir well. Let the boil boil over the kitchen or until cooked crabs. Feel and if ok can fire. Add tomato and chilli fruit. Dismiss.

4. Heat oil (approx. 1 cup of rice) in a pan. Stir in the ground stir-fry until yellowish and smelly. While hot-frying ingredients pour it in the crab pot, and cover the pan to prevent the loss of fragrant scent.