I have a hate-love relationship toward crab - I love it's tender and juicy meat but at the same time I extremely hate to spend so much time just to crack it open. But If you are a person into crabs a lot, then you ought to try this Malaysian (and Singaporean too) most favourite Curry Crab recipe.
Get your fishmonger to prepare the crabs, discard the hard shell and reserve the tomalley. While this dish is traditionally prepared with green mud crab in Malaysia, we used a 5kg Dungeness crab. If you can’t find green mud crab or Dungeness crab in your area, you can always use another crab like the stone crab or blue crab.
The coconut milk give quite a riches to this dish but it blends so well with the crabs and rest of the ingredients in Khimyan Fish & Prawn Curry Paste such as curry leaves, curry powder, garlic, ginger, star anise, cinnamon, green chilies, and chili powder. The result? A curry crab full of flavour bomb that loved by a lot of foodie.
1 packet Khimyan Fish & Prawn Curry Paste
"I've tried the fish curry, and it also easy to cook, I always thought that cook a bowl of curry need a lot of ingredients and works but now I'm wrong as with this convenient packet, I can cook whenever I wasn't as long as I get a fresh fish from supermarket and few more ingredient, then I can make my own curry to eat. The taste suitable for me which my mom also said my cooking skill is improved :). You may try it sometimes and amazed your friends and family.
Pss: Who say guys can't cook good food at home? Try yourself." - Yap Chong, Kuala Lumpur
"It is very very good. i can honestly say that it tastes authentic like you can find in a good hawker or restaurant in Penang. It has been difficult to even get good tasting food in Penang nowaday, yours just perfect to at least come as an option. keep it up." - Lim Yuh Hock, Kuala Lumpur