Do you know that Yaseen scared of crab? All kind of crabs, mud crabs, sea crabs, big crabs, and the tiny crabs. When it’s time to get out of the sea and he’s too cranky to comply, we catch some crabs on the beach to scare him off.
And then, there’s a weekend trip to a fish market. He loves staring at the basket of crawling crabs. They fascinate him and creep him out at the same time. I have an urge to teasingly push him closer to them, then he would scream and giggle as he wrinkles around my legs.
But it’s another story when they’re in my wok. My simple stir-fried crab curry with fresh turmeric and soy sauce is a humble little dish, but it’s packed with flavor. It’s super easy to make. Quick, too, 15 minutes top. It’s so good with hot rice. When the crabs are out of the wok, my son isn’t scared of them anymore. In fact, he loves them.
Stir Fried Crab Curry with Fresh Tumeric and Soy Sauce
500 gm fresh sea crab- cleaned, cut in to pieces and bruised the shell.
20 gm fresh turmeric- peeled and sliced
5 cloves garlic
1 white onion- sliced
A handful of celery leaves- sliced
1 tbsp light soy sauce
1/2 cup vegetable stock
1/2 cup coconut cream
1 tbsp oil
1. Blitz garlic and fresh turmeric in food processor until roughly chopped.
2. Heat the pan or wok and add oil. When the oil is hot, sauté garlic and turmeric mixture until aromatic.
3. Add the crabs, onion and soy sauce. Give it a quick stir, and then add vegetable stock. Stir-fry for 5-7 minutes or until the crabs are cooked.
4. Add some coconut cream to create a thick sauce.
5. Add celery leaves and give it a stir. Check the seasoning and serve hot with some rice.
I don’t understand my little boy. Can you be scared of something, but like it when it’s cooked? I can’t imagine myself eat something I don’t like when it’s alive.
But, I love crabs. The meat is delicate and sweet. In this simple dish, every bite is a stand out.