Delicious Crustaceans

Delicious Crustaceans, originally uploaded by MasalaHeaven.

I simply heart crabs :)

Usually when I need my crabby fix, I’d drive down to the ubiquitous dai chow type seafood restaurants in Klang Valley for amazing mudcrabs cooked either the spicy Kam Heong style, with salted egg yolks or plain steamed.

Back home however, when dad gets the mood he’d buy flower crabs from the local market and to suit the curry cravings of everyone – we’d usually cook it dry with spices and since it’s so good on its own – we’ll have it sans rice.

I learnt this particular recipe from my dad – a gifted cook. I don’t mean to be bias – but his recipe for curried crabs is pretty much one of the few real good ones I’ve had.

Crab Curry
1 kg of flower crabs ( each chopped into half)
1 onion – chopped into rings
3 cloves garlic – chopped finely
2 thumb sized ginger pieces – sliced thinly
¼ tsp fenugreek seeds
¼ tsp cumin
¼ tsp coriander seeds
1 cinnamon stick
2 pieces clove
1 piece star anise
a sprig of curry leaves
1 tbsp chilli powder
1 tbsp coriander powder
1 tbsp cumin powder
1 medium sized egg
Vegetable oil
salt

To make :
1.Fry fenugreek seeds lightly in oil
2.Add in the other spices : cinnamon stick, coriander, cumin, clove, star anise, curry leaves and fry lightly
3.Fry onions, garlic and ginger till fragrant
4.Push fried stuff to the side of the pan and add chilli powder, coriander powder and cumin powder. Roast lightly on fire until the raw smell of spices is non-evident.
5.Once that is done, add in crabs and toss in the spice mixture. Within less than 5 minutes, the crabs should turn slightly pink/red in colour. Add in salt to taste and a little water at this juncture. Continue tossing the crabs.
6.Break in an egg into the curry and toss till cooked.
7.Can be served with rice.