If you love crabs like I do, then you ought to try my favorite Malaysian Dry Curry Crabs recipe. Get your fishmonger to prep the crabs, discard the hard shell and reserve the tomalley. The coconut milk does make this dish a bit rich; but, it blends so well with the crabs and rest of the ingredients like curry leaves, curry powder, garlic, ginger, star anise, cinnamon, green chilies, and chili powder. Wish I can post the delicious smell and flavors of this dish. :-) Yummy! Malaysian Dry Curry Crabs (Printable Recipe) Ingredients 2 Large (3 ½ to 4 lbs) Dungeness Crabs, cleaned, cut into 6 to 8 pieces for each crab, discard the hard shell and reserve the tomalley 1 Bunch Fresh Curry Leaves (5-6 sprigs) 1 Cinnamon Stick, about 3 inches 3 Whole Star Anise 1 Tbsp Garlic Paste 2 tsp Ginger Paste 1 Medium Red Onion, chopped 50 g Fish Curry Powder 10 g Chili Powder 500 ml Coconut Milk 2 Fresh Green Chilies, halved and seeded ½ of a Lime, juiced Sea Salt to taste 4 to 5 Tbsp Peanut or Vegetable ...
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