Ingredients with Measurements:
- 1 pound of crab meat
- 2 cups of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 cup of water
- 1 cup of green beans, cut into 2-inch pieces
- 1 cup of carrots, sliced
- 1 cup of potatoes, diced
- 1 cup of tomatoes, diced
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the turmeric powder, coriander powder, cumin powder, chili powder, and salt to the pot and stir until the spices are fragrant.
4. Add the crab meat to the pot and stir until the crab is coated in the spice mixture.
5. Pour in the coconut milk and water and stir until everything is combined.
6. Add the green beans, carrots, potatoes, and tomatoes to the pot and stir until everything is mixed together.
7. Add the tamarind paste and sugar to the pot and stir until everything is combined.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
9. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Crab meat can be substituted with shrimp or chicken
- Green beans, carrots, potatoes, and tomatoes can be substituted with any vegetables of your choice
Variations:
- Add more chili powder for a spicier dish
- Use fish sauce instead of tamarind paste for a different flavor
Tips and tricks:
- Use fresh coconut milk for a richer flavor
- Add more water if the curry is too thick
- Garnish with chopped cilantro or green onions for extra flavor
Storage instructions:
Refrigerate leftovers in an airtight container 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 rice on the side.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with rice and a side of steamed vegetables.
Suggested side dishes:
Steamed vegetables
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for longer to thicken.
Food safety advice:
Make sure to cook the crab meat thoroughly to avoid any foodborne illnesses.
Food history:
Kari Rajungan Sayur is a traditional Indonesian dish that is typically made with crab meat and vegetables in a coconut milk-based curry.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with rice and a side of steamed vegetables.
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Region: Indonesian