Crabs with Curry Sauce and Coriander Recipe

Crabs are related to lobsters and shrimps. However, they have evolved so that they can walk or run sideways, as well as burrow and swim. They are common along the coastal areas and generally any place that has water running like rivers. They are quite harmful and before they are dad one needs to handle them with care. On the other side the Coriander is native to the Middle East and southern Europe, but has also been known in Asia and the Orient for millennia. It is found wild in Egypt and the Sudan, and sometimes in English fields. Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Ground coriander is apt to lose its flavour and aroma quickly and should be stored in an opaque airtight container. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch. The leaves can be chopped or minced before use.  

Cook time is 20 minutes (serves 3)

Ingredients for the recipe

12 crabs

4 tablespoon vegetable oil

1 tablespoon yellow curry paste

1 tablespoon palm sugar

4 tablespoon oyster sauce

2 tablespoon fish sauce

2 tins coconut milk

5 coriander leaves

1 tablespoon desiccated coconut

Procedure for the recipe

• Rinse the crabs under running water, dry them and cut in halves. Heat the oil and stir fry the crabs.

• Add the curry paste, finely chopped palm sugar, the oyster and fish sauces and fry some more.

• Pour in the coconut milk and bring to the boil; leave to simmer until the crabs have turned bright red. Add the finely chopped coriander leaves to the sauce.

• Serve sprinkled with desiccated coconut.