King Crab Curry with Coconut Milk from Jaya
serves one
Ingredients
1/2 c coconut milk
1-6 dried chili peppers
1 Tbsp coriander seeds
1 Tbsp black peppercorns
1 small onion, chopped
2 large cloves of fresh garlic, peeled
1/4 tsp ground turmeric
1/2 tsp salt
1-1/2 lbs King Crab Merus, split
3 Tbsp peanut oil
1 large onion, cut in half and thinly sliced
1 piece ginger, peeled and cut into thin, long matchsticks
1 Tbsp distilled white vinegar
1/4 c fresh cilantro, chopped
Method
Grind together red chili, black peppercorns, and coriander seeds. In a food processor, chop onion and garlic until smooth. Add ground spice mix and turmeric. Process again to make paste. Coat King crab with paste and cover with cling film. Refrigerate for no less than one hour, but not more than four hours. Heat half of the oil in a skillet over medium heat. Add sliced onions and ginger and cook for about seven minutes. Transfer mixture to a bowl. Add the remaining oil, and sear crab until golden brown. Add cooked onions and ginger. Stir in coconut milk, and simmer over low heat for five minutes. Mix in the vinegar, and simmer for another two or three minutes.
To serve: Garnish with cilantro and serve.