Simple and Delicious Indonesian Yellow Curry Recipe!
In today's episode of Wok Wednesday, Jeremy shows us how to make an Indonesian yellow curry with turkey! A simple curry, packed with flavour - perfect for a rainy day!
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
To find the recipe for this dish, click the link below!
- -
Join our Patreon:
Book one of our online classes today:
- Simple and Delicious Indonesian Yellow Curry Recipe! -
Visit our shop for woks, cleavers, bao kits and gyoza kits! -
UK delivery:
Become a wokstar, join one of our classes! -
Find other recipes here! -
Find us on social media:
Twitter:
Instagram:
Facebook:
Got a question or inquiry?
E-mail us at: Info@schoolofwok.co.uk
SPICY CRAB MASALA | Indian-Style Crab Recipe - Su's Cookbook
Spicy Crab Masala
Ingredients :
7 flower crabs
2 heaped tbsp ginger garlic paste
SPICE POWDER :
1 heap tbsp cumin powder
Turmeric powder
Plain chilli powder
Meat curry powder
SET A :
2-3 bay leaves
3 star anise
4-5 cloves
½ tsp fennel seeds
3 cardamom pods (crushed)
1 cinnamon stick (break it)
SET B
Briyani masala
Cardamom powder
Veggie seasoning powder
Black pepper
2 tomatoes halved
1 onion sliced
Curry leaves
3-4 red & green chillies
Fresh coriander leaves
600ml of thick coconut milk (or desired amount)
1 cup of water
Salt to taste
Oil for cooking
Method :
1. Heat up the wok on medium low flame, add some oil and put in set (A). Once it starts to crackle, add the onions and some curry leaves. Stir fry, 1-2 mins, then add the ginger garlic paste. Cook until fragrant, 2 minutes.
2. Now, add the crabs, mix well. Increase the flame to medium high. Then, add in the turmeric powder, add a little more oil, followed by 3 tbsp of meat curry and cumin powder and desired amount of chilli powder. After this, add some water. Stir in all the spices so that the crabs are coated well. Allow it to cook for 5 mins.
3. Add in the coconut milk (600ml), and cover with a lid. Let it cook for 10 mins.
4. Remove the lid, check for the spice powder levels and add extra if necessary. I added a little more of the curry powder. Also, add in set (B), tomatoes and salt to taste. Remove the bay leaves.The gravy will begin to thicken now, allow it to simmer another 5-6 minutes. Add extra cardamom powder & ½ tsp of palm sugar (optional).
5. Finally, add in all the fresh coriander leaves, chillies and more curry leaves. Drizzle a little oil and simmer for 1-2 minutes. Turn off the flame. Serve hot with rice, chapati, naan, french loaf..enjoy :)
THAI CURRY CRAB
A tasty and delicious Thai curry crab smothered with mildly curry coconut sauce. There are many variations of the sauce. It can be made with curry powder, curry paste, coconut milk, evaporated milk and/or nam prik pao. And of course adjust the taste to your liking.
You can use raw crab just cook a little longer.
Recipe serves 3-4
2 Cooked Dungeness crabs about 2 lbs/907 g
3 Cloves garlic-chopped
1/2 Onion-sliced
1/2 Cup green onions-chopped
1/2 Cup cilantro-chopped
For the curry sauce:
2/3 Cup coconut milk, evaporated milk or full fat milk 150 ml
2 eggs-beaten
1 Tbsp red curry paste or 2 Tbsp curry powder
2 Tbsp oyster sauce
1 Tbsp fish sauce
1 Tbsp soy sauce
1 Tsp chili powder or fresh chilies to taste
2 Tsp sugar
We use eggs to thicken the sauce. You can definitely make without it but the sauce will be runny but still delicious.
Crab curry is a very delicious dish- Indonesian Crab curry
Have you ever eaten crab curry....??? If not, please try it at home..!!
------------------------------------------------------------------------------------
Please subscribe, like and comment if you enjoyed this video..
#crabcurry
#indhydaesung
#indonesianfood
Steamed Dungeness Crab in a Spicy Indonesian Sauce with Amelia Ceja
Our family savors this delicious main course for our Thanksgiving dinner when fresh Dungeness crabs are available. Some flavors seem made for each other and tamarind salsa poured over crab is one of those perfect culinary marriages. How do you like to prepare crab? Please let us know in the comments section. Find more recipes at
Steamed Dungeness Crab in a Spicy Indonesian Sauce
By Amelia Ceja
Serves 4
Cook Time: 1 hour 30 minutes
• 4 crabs separated, cleaned, and cracked
For Crab Reduction Broth
• 8 to 12 small crab legs
• 8 whole garlic cloves
• ½ a red onion
• 2 stalks of celery cut in half
• 5 cups of water
• 2 bay leafs
• salt to taste
For Tamarind Salsa
• 2 tamarind pods
• 1 coarsely chopped white onion
• 2 tbsp minced Serrano peppers
• 2 tbsp minced garlic cloves
• 2 tbsp minced fresh ginger
• 2 tbsp soy sauce
• 2 tbsp corn starch
• 2 tbsp olive oil
• salt and pepper to taste
For Crab Reduction Broth
In a saucepan, add in small crab legs (8 to 12) with 8 whole cloves of garlic, ½ an onion, 2 stalks of celery cut in half, 5 cups of water, 2 bay leafs and a few pinches of salt. Gently simmer until the liquid is reduced to 2 cups.
For the Tamarind Salsa
Peel the tamarind’s shell and soak in water. Discard seeds and just keep the pulp. Set aside.
Sauté chopped white onion, minced Serrano peppers, minced garlic, minced ginger and salt and pepper to taste in two tablespoons of olive oil for 10 minutes. Add in the crab reduction broth and soy sauce and simmer for another 5 to 10 minutes.
In a blender or food processor, combine the sautéed ingredients/crab broth mixture and tamarind pulp. Process until smooth. Return the processed Indonesian sauce back to the pan and bring gently to a boil. In a small bowl, combine cornstarch with water and slowly add this mixture to Indonesian sauce while stirring. Simmer for 5 minutes until slightly thickened.
Steam the cracked crab pieces for five minutes then place in a large bowl. Pour in the Indonesian sauce and coat well. Serve immediately. Make sure you have a bib and lots of napkins.
Michelin-Starred Singaporean Chili Crab - How To
Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.
While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish.
Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network: