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Crab curry, black beef curry with hoppers and condiments

11 September 2006

Ingredients

(serves four)

For the crab curry
2 fresh crabs about 500g each (English brown crabs)
2tsp chilli powder
2tsp roasted curry powder
10 curry leaves
50g chopped onion
25g chopped fresh green chillis
2 small pieces of gaborj (tamarind may be substituted)
10g chopped lemon grass
5g rampe (can be omitted)
3 cups of coconut milk
Salt to taste

Method

Clean the crabs. Cook in boiling water. When cool remove carapace and the lungs. Quarter the crabs leaving shell on.

Combine all other ingredients except the coconut milk.

Heat a little oil in the bottom of a pan and fry ingredients. When softened add the crab pieces and coat them in the mixture. After a few minutes add two cups of the coconut milk and simmer for 10 minutes until mixture thickens. A third cup of coconut milk can be added if the mixture is too dry.

Ingredients

For the black beef curry
500g chuck steak cut into large cubes 2
20g black curry powder
10g ground black pepper
50g chopped onion
50g chopped green chilli
20g rampe (can be omitted)
20g curry leaves
50g of chopped garlic and ginger in equal proportions
2tsp coconut vinegar (other vinegar will substitute)
¾ cup of coconutmilk
1 cup of water
Oil for frying
Salt

Method

Lightly fry the garlic and ginger and beef until garlic and ginger is cooked. Coat the beef cubes in the mixture.

Add all other ingredients except the coconut milk and cook until the beef is tender. Allow most of the water to evaporate.

Add coconut milk bring to boil and simmer for 20 minutes.

Accompaniments

Coconut sambal

Sini sambal

Katta sambal

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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