Ingredients with Measurements:
- 500g crab meat
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cup coconut milk
- 1 cup water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large frying pan
- Spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large frying pan over medium heat.
2. Add the minced garlic and chopped onion to the pan and sauté until fragrant.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pan and stir until the spices are well combined.
4. Add the crab meat to the pan and stir until the meat is coated with the spice mixture.
5. Pour the coconut milk and water into the pan and stir until the liquid is well combined with the spice mixture.
6. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes or until the sauce has thickened and the crab meat is cooked through.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 15g
Carbohydrates per serving: 10g
Protein per serving: 20g
Substitutions for ingredients:
- You can use shrimp or prawns instead of crab meat.
- You can use olive oil instead of vegetable oil.
Variations:
- You can add vegetables like bell peppers, carrots, and potatoes to the curry.
- You can add more or less curry powder depending on your preference.
Tips and Tricks:
- Make sure to use fresh crab meat for the best flavor.
- You can use canned coconut milk if fresh coconut milk is not available.
- If the curry is too thick, you can add more water to thin it out.
Storage Instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a saucepan over low heat until heated through.
Presentation Ideas:
- Serve the curry in a large bowl and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Serve the curry with steamed rice.
Suggested Side Dishes:
- Naan bread
- Papadums
- Vegetable samosas
Troubleshooting Advice:
- If the curry is too spicy, you can add more coconut milk to tone down the heat.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken the sauce.
Food Safety Advice:
- Make sure to cook the crab meat thoroughly to avoid any foodborne illnesses.
Food History:
- Kari Rajungan Goreng is a popular Indonesian dish that combines curry and crab meat.
Flavor Profiles:
- This dish is spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve the curry in a large bowl with steamed rice and naan bread on the side.
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Region: Indonesian