Dry Masala Crabs

Dry Masala Crabs is a Malaysian dish that goes very well with rice. Learn how to prepare Dry Masala Crab by following this easy recipe.

Ingredients:

• 1 kg Blue flower crabs

• 1 tbsp Turmeric powder

• 1 Cup corn flour or tapioca flour

• 3-4 cm Piece ginger, pounded

• 10 Shallots

• 5 Cloves garlic

• 4 Candlenuts

• 2 cm Piece belacan or 1 tsp belacan powder

• 2 cm Piece cinnamon stick

• 5 Cloves

• 3 Cardamom pods remove the husks and use only the tiny seeds inside

• 1 Pandan leaf, knotted

• 2 Stalks lemon grass, bruised

• 10 Curry leaves

• 1 tsp Ground fennel

• 3 tbsp Chillie paste

• 1 tsp Ground cumin

• 1/2 Cup UHT milk

• 1 tbsp Sugar

• 1/2 tsp Salt

• 1 tsp Black pepper powder

• Oil as required

How to make Dry Masala Crabs:

• Wash the crabs, pry the shells open and dig out spongy appendages.

• Trim the legs and cut each crab into two parts.

• Season crabs with ginger, turmeric powder and flour for about 15 minutes.

• Coat crab pieces with corn flour and deep fry in hot oil till just cooked for about 2 to 3 minutes.

•Dish out and leave them on absorbent kitchen paper.
•Make a fine paste of ground fennel, ground cumin, chillie paste and milk.
•Grind shallots, garlic, belacan and candlenuts.
•Heat wok with 2 to 3 tablespoon oil and fry this ground mixture till fragrant.
•Add cinnamon stick, cloves, cardamom pods, curry leaves, pandan leaf and lemon grass.
•Fry for about 2 minutes on low heat.
•Combine the fennel paste with it and stir-fry well till aroma rises.
•Add the rest of the milk and simmer for about1 to 2 minutes.
•Add salt, sugar and black pepper powder, and mix well.
•Now Put in crabs and stir rapidly.
•Remove it from the heat, when crabs are cooked and gravy is thick.