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CRAB CURRY

Variations curry recipes brought by Sri Lankan immigrants. The difference, in Sri Lanka using tamarind to create fresh sour taste

ingredients:

     3 tails (1 kg) of crab
     2 tablespoons vegetable oil, for frying
     1 Liter thin coconut milk, from 1 coconut grated

     2 tablespoons lime juice
     1 tsp salt

Seasonings, puree:

     7 red onions
     5 cloves of garlic
     3 cm ginger
     2 tablespoons curry powder
     1 tsp turmeric powder
     1 tsp dried chilli powder

Complement:

     White rice / roti canai

How to Make:
Wash crabs, brush, rinse. Cut into two pieces and crushed shells. Set aside.  
Heat oil over medium heat. Saute ground spices and curry powder until fragrant. Enter the coconut milk, lime juice, and salt. Cook and stir over low heat until boiling (± 5 minutes).
Enter crab. Cook until cooked crab and coconut milk thickens, remove from heat. Serve accompanied by complementary.

Serves 6
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