Indonesian Curried Crab

• 2 each crab, hard shell
• 6 each shallots
• 2 each lemongrass stalks
• 2 teaspoons tamarind
• 1/2 cup water boiling
• 1 handful cilantro
• 3 cloves garlic
• 1 tablespoon galangal root
• 3 each thai bird's eye chili peppers seeded
• 4 each candlenuts
• 1 teaspoon turmeric
• 3 tablespoons vegetable oil
• 2 cups coconut milk

1. Cut 4 green blue swimmers into quarters with a cleaver or large knife.
2. With a hammer, gently crack the claws and harder sections of shell.
3. Finely chop 6 shallots and 2 stalks lemon grass.
4. Steep 2 teaspoons tamarind in half a cup of boiling water.
5. Chop a handful of fresh coriander leaves.
6. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2 to 3 birdseye chillies, seeded, 4 candlenuts (or substitute 8 to 10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste.
7. Batter on crab and cook.

crab, shallots, lemongrass stalks, tamarind, water boiling, handful cilantro, garlic, galangal root, peppers, candlenuts, turmeric, vegetable oil, coconut milk

Taken from recipeland.com/recipe/v/indonesian-curried-crab-42083 (may not work)