Ingredients with Measurements:
- 1 kg of crab (cleaned and cut into pieces)
- 2 cups of coconut milk
- 1 cup of water
- 2 stalks of lemongrass (bruised)
- 5 kaffir lime leaves
- 3 tbsp of oil
- 1 tbsp of tamarind paste
- 1 tbsp of sugar
- Salt to taste
Spice Paste:
- 10 dried red chilies (soaked in hot water)
- 5 shallots
- 4 cloves of garlic
- 1 inch of ginger
- 1 inch of galangal
- 1 tsp of shrimp paste
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Grind all the spice paste ingredients in a mortar and pestle or food processor until it becomes a smooth paste.
2. Heat the oil in a pot over medium heat. Add the spice paste and stir-fry until fragrant.
3. Add the lemongrass and kaffir lime leaves and stir-fry for another minute.
4. Add the crab pieces and stir-fry for 2-3 minutes.
5. Add the coconut milk, water, tamarind paste, sugar, and salt. Stir well and bring to a boil.
6. Lower the heat and let it simmer for 10-15 minutes until the crab is cooked and the sauce has thickened.
7. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Dried red chilies can be substituted with fresh red chilies.
- Crab can be substituted with prawns or other seafood.
Variations:
- Add vegetables such as eggplant or okra to the curry.
- Use different types of seafood such as squid or mussels.
Tips and tricks:
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of chili according to your preference for spiciness.
- Serve with lime wedges for extra tanginess.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with a side of pickled vegetables or sambal.
Suggested side dishes:
- Steamed rice
- Roti canai
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer time until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the crab is cleaned properly before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Kari Rajungan Lemak Cili Api is a traditional Malaysian dish that originated from the coastal regions of Malaysia.
Flavor profiles:
- Spicy, tangy, and creamy.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Malaysian