Recipe courtesy of Asian Food Network
Mud crabs are well-loved in Asia, and are used in some of the most popular sharing dishes in Singapore and Malaysia.
This lusciously good crab curry is a heavier and creamier take on the classic chilli crab dish, with an aromatic spicy gravy brimming with the oceanic goodness of crab meat - perfect for pairing with bread or rice. Dip your naan or fried mantous in this absolutely delicious curry, created by former MasterChef Australia winner Diana Chan, and enjoy the feast.
Ingredients
Serves 4
- 1 mud crab, around 1kg
- 2 stalks curry leaf
- 1 tbsp jaffna curry powder
- 1 red onion, peeled and sliced
- 0.25 cup ghee
- 2 tsp turmeric powder
- 2-3 tbsp sugar, or to taste
- 300 to 500ml coconut milk
- Pinch of salt.
For the paste:
- 1 tbsp ginger
- 4 garlic cloves
- 3 shallots
- 4 small dry red chillies
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds.
For the naan bread:
- 2 cups plain flour - have an extra 0.5 to 1 cup on standby in case the dough is too sticky when kneading
0.25 cup yoghurt - 1 egg
- 0.33 cup oil
- 2 tbsp yeast
- 1 tsp sugar
- 0.5 cup warm water
- 0.5 tsp salt.
Directions
1. Prepare the naan bread
- Mix the yeast, sugar and water and set aside until it bubbles and grows in size.
- Once the yeast has activated, mix the egg, oil and yoghurt together in another bowl.
- In another bowl, mix two cups of flour and salt.
- Pour the activated yeast mix into the flour mix and add the egg and yoghurt mix.
- Use your hands to knead together, add more flour if needed. The dough should come together into a smooth ball. Leave to proof in a warm place for an hour.
- Take the dough out of the bowl and knead for another five to 10 minutes. Divide into eight balls and use a rolling pin to roll flat - dust with a little flour if needed. Try to keep the naan in a circular shape - it doesn't need to be perfect.
- Heat a pan with a little oil and cook the naan bread, one piece at a time, for one to two minutes or until golden on each side. Wrap the naan bread in a tea towel to keep warm.
2. Make the paste
- To make the paste, add the ginger, garlic, shallots, chilies, cumin and fennel to a blender and blitz.
- You may need to add a little oil if the paste is too dry.
3. Cook the curry
- In a wok add the ghee and turn on the heat.
- Next add the curry leaves, then the onions and the prepared paste.
- Cook until soft and aromatic, then add the janna curry powder and turmeric powder.
- Cook until fragrant, then add the coconut milk and season with sugar and salt.
- Bring to the boil and add the crab.
- Bring back to the boil and cover with a lid. Cook the crab for 15 to 20 minutes or until the crab is cooked.
- Finish with a squeeze of lime juice.
4. Plate and serve with naan bread
Asian Food Network
