Recipes for Final Project pt.2

Next up on the recipe docket is

Malaysian Crab Curry in Bib Lettuce Cups


This next recipe is the one I am most excited to taste for myself.  I've been really enjoying curries recently as it seems almost unfair to have so much delicious spices in one dish.  Maintaining the tropical theme of the menu, this curry is inspired by a Malaysian Coconut fish curry.


6ea     Live Blue Crabs
-or-
10oz   Lump Crab Meat
4tbs    Ghee
1ea     Red Onion (chopped)
5ea     Garlic
1in      Ginger (sliced)
3tbs    Malaysian Fish Curry Powder
1tbs    Chili Powder
2tsp    Turmeric Powder
1-2tbs Water
13oz   Coconut Milk
3c       Shellfish Stock
-or-
3c       Water
8ea     Curry Leaves
1ea     Lime (juiced)

3/4lb   Cooked Jasmine Rice
10ea   Bib Lettuce Leaves

-prepare crab (wash and split in half with cleaver if using whole crabs, or pick through and rinse crab meat)
-mash together red onion, garlic and ginger until paste-like in consistency
-mix together Curry Powder, Chili Powder, Turmeric Powder and Water until smooth paste forms
-heat ghee in pot until very hot
-stir-fry aromatic paste until translucent
-add curry paste and stir-fry until aromatic and toasted
-add coconut milk, stock (or water), and curry leaves and adjust seasonings
-bring to boil and reduce to simmer
-reduce until cream-like in consistency
-add crabs (or crab meat) and lime juice and mix until coated
-cook until crabs color or until crab meat is warm
-remove crab from heat and let rest in curry until flavors meld
-strain curry and reduce to thicken

-arrange 2 lettuce leaves in a bowl put scoop of rice in middle and spoon over crab curry, dish can be eater with utensils or rolled like a wrap