Ingredients with Measurements:
- 1 kg crab, cleaned and cut into pieces
- 2 cups coconut milk
- 1 cup pineapple chunks
- 2 tbsp oil
- 1 tbsp tamarind paste
- 1 tbsp sugar
- 1 tsp salt
- 4 kaffir lime leaves
- 2 stalks lemongrass, bruised
- 4 red chillies, sliced
- 4 green chillies, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pot over medium heat.
2. Add in onion, garlic, and ginger. Saute until fragrant.
3. Add in red and green chillies, kaffir lime leaves, and lemongrass. Saute for another 2 minutes.
4. Pour in coconut milk and bring to a boil.
5. Add in tamarind paste, sugar, and salt. Stir well.
6. Add in crab pieces and pineapple chunks. Stir gently.
7. Cover the pot and let it simmer for 10-15 minutes or until the crab is cooked through.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 380 kcal
- Fat: 25g
- Carbohydrates: 15g
- Protein: 24g
Substitutions for ingredients:
- Crab can be substituted with prawns or fish.
- Pineapple can be substituted with mango or papaya.
- Red and green chillies can be substituted with bird's eye chillies or chilli flakes.
Variations:
- Add in vegetables such as long beans, eggplant, or okra.
- Use different types of seafood such as squid or clams.
- Add in herbs such as basil or coriander.
Tips and tricks:
- Use fresh coconut milk for a richer flavor.
- Clean the crab thoroughly to remove any dirt or sand.
- Use a mortar and pestle to bruise the lemongrass and kaffir lime leaves for better flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 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.
- Garnish with sliced red chillies and coriander leaves.
Garnishes:
- Sliced red chillies
- Coriander leaves
Pairings:
- Steamed rice
- Roti canai
Suggested side dishes:
- Stir-fried vegetables
- Acar (pickled vegetables)
Troubleshooting advice:
- If the curry is too thick, add in more coconut milk or water.
- If the curry is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the crab is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Ketam Masak Lemak Nanas is a traditional Malay dish that originated from Malaysia.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian