Kari Ketam (Crab curry)- Malaysian Style

Ingredients:

- 600 grams of crabs
- 10 shallots- sliced
- 5 cloves garlic- sliced
- 3 tablespoons of fish curry powder
- 2 stalks of curry leaves
- 300 grams of grated coconut
- Salt and seasoning
- Oil for cooking

Method:

1. Clean the crabs and cut into two if the crabs are too big.
2. Blend the curry powder with a bit of water to forms a thick paste.
3. Heat 2 tablespoon oil in a frying pan and fry the sliced shallots and garlic until fragant.
4. Add in the blended curry powder and stir fry until the curry powder is fragrant.
5. Squeeze out 2 cups of coconut milk, 1/2 cup thick and 1 1/2 cups diluted.
6. Add the diluted milk and let the mixture boil.
7. When it boils, put in the crabs, salt, seasoning and curry leaves.
8.When  the crabs are cooked, add the thick milk and lower the fire.
9. Simmer until the gravy thickens.
10. The crabs will turn slightly reddish when cooked.
11. Serve this dish with rice.