Crabs and Pineapples in Coconut Milk
A blend of natural sweetness from pineapples with chilies bring out the brininess of crab in this easily put-together recipe. Rich coconut milk brings it all together with spices like cumin and corriander for an unforgettable, tasty sauce.
30 minutesDifficulty:MediumIngredients
Ingredients
- 300 gpineapples, cut into small wedges
- 100 mlwater
- 3crabs, halved
- 650 mlcoconut milk (1 coconut)
- 1turmeric leaf, knotted
- 1pc dried tamarind skin
- Salt, sugar to taste
Spices Ingredients:
- 2 tspcoriander
- 1 tspfennel
- 1 tspcumin
Blended Ingredients:
- 3birds eye chilies
- 2red chilies
- 2green chilies
- 4shallots
- 2 cmturmeric
- 1stalk lemongrass
Steps
1) Place pineapples and water in a bowl.
2) Put in Panasonic Microwave Oven (NN-DS596BMPQ) and set to Micro Power – High (1000Watt).
3) Cook for 4 minutes. Discard the water and set aside.
4) Cook spices for 1.5 minutes. Stir after 1 minute.
5) Blend spices using Panasonic Mixer Grinder (MX-AC400) until fine.
6) Place blended ingredients into the blender jar. Blend well into a paste.
7) Combine blended paste, spices, coconut milk, salt and sugar in a bowl.
8) Arrange crabs, turmeric leaf and tamarind skin.
9) Cook for 4 minutes and give it a stir.
10) Continue to cook for another 4 minutes and add the pineapples.
11) Cook for a final 3 minutes then remove and serve.
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