3 crabs, about 800g, cleaned and cut each into half
2 tbsp oil
1 tbsp chopped garlic
1/2 tbsp chopped ginger
1 onion, removed skin and chopped
1 red chili, sliced
1 sprig curry leaf
3 cm cinnamon stick
1 star anise
150g half ripe pineapple, cut into cubes
3 tbsp curry powder (seafood)
1/2 tsp salt, 1 1/2 tsp sugar
1/2 tsp pepper
100ml thick coconut milk, mixed with 180ml water
1. Heat up oil, saute A until fragrant.
2. Add in crabs, pineapple and stir-fry until well mixed.
3. Add in seasoning, coconut milk mixture and stir well.
4. Bring to a quick boil and dish up. Serve hot.
(with recipes by Chef Plilip Yoong)