Ingredients with Measurements:
- 2 lbs. Curacha (spanner crab)
- 1 cup coconut milk
- 1/2 cup grated ginger
- 1/4 cup Alavar sauce (a popular sauce in Zamboanga City, Philippines)
- 1/4 cup chopped spring onions
- 2 tbsp. cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or pan
- Mixing bowl
- Kitchen knife
- Cutting board
Step-by-step instructions:
1. Clean and prepare the Curacha by removing the shell and gills. Cut the crab into serving pieces and set aside.
2. In a mixing bowl, combine the coconut milk, grated ginger, and Alavar sauce. Mix well and set aside.
3. Heat the cooking oil in a large wok or pan over medium heat. Add the chopped spring onions and sauté for a minute.
4. Add the Curacha pieces to the wok and stir-fry for 2-3 minutes or until the crab turns pink.
5. Pour the coconut milk mixture into the wok and stir well. Season with salt and pepper to taste.
6. Cover the wok and let the Curacha simmer in the coconut milk mixture for 5-7 minutes or until the sauce thickens.
7. Once the sauce has thickened, turn off the heat and transfer the Curacha Alavar to a serving dish.
8. Garnish with chopped spring onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- If Alavar sauce is not available, you can use any spicy sauce of your choice.
- You can use fresh or canned coconut milk.
Variations:
- You can add vegetables like bell peppers, carrots, and green beans to make it a more nutritious dish.
- You can also add other seafood like shrimp or squid to make it a seafood medley.
Tips and tricks:
- Make sure to clean the Curacha thoroughly to remove any sand or debris.
- Do not overcook the Curacha to prevent it from becoming tough and rubbery.
- Adjust the amount of ginger and Alavar sauce according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Curacha Alavar in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Curacha Alavar in a large serving dish garnished with chopped spring onions.
Garnishes:
- Chopped spring onions
Pairings:
- Steamed rice
- Garlic bread
Suggested side dishes:
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a little bit of water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the Curacha thoroughly to prevent any foodborne illnesses.
Food history:
- Curacha Alavar is a popular dish in Zamboanga City, Philippines. It is named after the Alavar sauce, which is a blend of coconut milk, chili peppers, and other spices.
Flavor profiles:
- The dish has a spicy and creamy flavor with a hint of ginger.
Serving suggestions:
- Serve the Curacha Alavar as a main dish for lunch or dinner.
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Region: Philippine