Northern people often cook the way I fry ground. Although I have many years resident in north side dishes, but this way is still quite foreign. Mother taught how to cook a curry and curry-onion saute onion and spices, herbs and spices before. But this land is calculated fry like measles, measles, all the spices and main ingredients, and then continue with the boiled water and coconut milk. Maybe there are some who say boiled up. Boil up is sometimes like cooking RENDANG as well. Go to the market this morning. Time to see spices in small packets, I saw a brand that is quite interesting .. Oooooooooo attention ... apparently Mark Curry "O" which was introduced through the entry Gulai Fat Saute its ground. Coincidentally, I had to buy crab, so think about to cook Curry Saute Land Crabs. Gulai spices Fat Cap "O" there's no one here, so I made only Crab Curry.
Ingredients:
- 6 pieces of crab.
- 3 shallots, 3 cloves garlic, 1 inch ginger, finely crushed.
- Mark Curry a packet of "O" (25gm), Mark Curry spices other shall .. ;-)
- adequate water
- coconut milk
- a piece of tamarind
- Salt to taste
- A few slices of pineapple, then put a little
Ingredients for pan-fried crisp:
- A little cooking oil for frying
- 2 shallots, cut.
- 2 cloves garlic, chopped
- 5 dried chillies, halved
- 3 stems curry leaves
- 2 tablespoons mixed spice fenugreek
Method:
- Mix crab, mashed ingredients, water, curry paste in a pot and boil.
- Add the coconut milk, tamarind and salt to taste.
- While cooking boiling, can also provide bahan2 fry.
- After a crisp pan-fried, add all to the last curry. Stir for a while.
- Cover the pan and remove from heat.
I read somewhere tips Rusnah mother calling Kak immediately when it is inserted close pan and saute the ingredients are mixed. Not sure why, but feels that the stir fry ingredients with curries friendly that has boiled up, and perhaps also to maintain the aroma of spice scented.
