Name: Crab and Pineapple Curry (Gulai Lemak Ketam Bersama Nanas)
Cuisine: Malaysian
Ingredients: Sugar to taste; Salt to taste; Turmeric leaves 2, shredded; Crabs 3, about 1 kg (2 lb 3 oz), cleaned and halved; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1½ grated coconuts and 1 litre (32 fl oz / 4 cups) water; Pineapple ½, peeled and sliced; Dried sour fruit (asam gelugor) 3 pieces; Turmeric 3-cm (1½-in) knob, peeled; Bird’s eye chillies (cili padi) 30, seeded

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Bird’s eye chillies (cili padi) 30, seeded
Turmeric 3-cm (1½-in

Method

Pound the bird’s eye chillies and turmeric to a paste. Put paste in a pot together with coconut milk and pineapple. Bring to the boil and simmer for 15 minutes.
Add dried sour fruit, sugar, salt and turmeric leaves.
When gravy comes to the boil, put in the crabs and cook for a further 5 minutes until crabs are done. Season with more salt and sugar to ta