And over a wedding dinner, an ex colleague whom I’ve not seen for months said, so you don’t update anymore? It’s straight forward statement and yeah, I was being lazy and I blame the recent hot weather and the spoilt air conditioner which only I got it fixed yesterday. It’s just sweltering hot recently and I couldn’t blog. (I am attempting tactical excuses here! LOL.)
And so, I was at this sales conference recently, and seated among the seniors during lunch time. Now to have meals with senior management, one must hold back, somehow eat lesser and laugh gracefully. But the good curry I had keep appearing in my mind during the second half of the full day conference. The hotel serve this good blue crab curry!
I love crabs and knowingly I would mess up my white shirt, I had to take a small piece of it. Freaking small piece. So on the drive back, I decided to make dinner and it’s going to be the crab curry I had earlier.
Curry crab + prawns
2 blue crabs
2 medium sized eggplants
Pounded paste of 2cm ginger + 3 cloves of garlic + 1cm turmeric + 1 buah keras + a few white peppers
1 bruised lemon grass
Thick curry paste (5 tablespoon of Adabi crab/prawn curry powder + 2 tablespoon of cili boh + enough water for a thick paste)
100ml of evaporated milk
Heat up wok with oil and sauté the pounded paste till aromatic. Add in the lemon grass and a teaspoon of mix spices (cumin + mustard seeds + 2pc of cloves). Then add in the onions and the curry paste. There’s this change of colour you can easily spot when making curry, it turn darker and that is the time to add in the protein. Once it come to boil, lower the heat and add in some water and the evaporated milk. Then put in the eggplants and let it simmer. Salt and pepper to taste.
Blue crabs make great seafood stock and adding prawns make it even better. The curry spot this a sweet hint and creamy gravy from the evaporated milk. I didn’t bother making another dish to go with it so there is just white rice and curry.