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Crab with pineapple curry

Crab with pineapple curry is an old favourite for seafood lovers. The combination of crab curry with pineapple is simply delicious. Sometimes, the crabs have eggs, when the eggs are cooked it their shells, the taste and texture in your mouth is out of this world. Do not just take my words for it, try it yourself!

Fresh crab for crab with pineapple curry
  • 1/2 fresh pineapple
  • 1 kg fresh crabs, cleaned and cut into halves

Ingredient A:

  • 5 shallots
  • 3 cloves of garlic
  • 3 stalks fresh coriander leaves
  • 3 tbs dried chili paste
  • 5 bird's eye chilies
  • 1 stalk lemon grass
  • 150 ml cooking oil
  • 500 ml water
  • 70 ml condensed evaporated milk
  • 1 tsp ikan bilis granule
  • 2 tsp kerisik (finely ground, fried coconut flakes)
  • Salt to taste
  • 2 red chilies, cut lengthwise



  • Slice pineapple into 2 cm x 5 cm thickness and blanch in hot water for three minutes, remove from heat and drain.
  • Blend ingredients A until fine.
  • Heat oil and stir-fry blended ingredients until fragrant and bring to boil.
  • Stir in crabs over low heat until they boil.
  • Add water and condensed evaporated milk and boil again.
  • When gravy thickens, add kerisik, ikan bilis granule and salt.
  • Remove from heat and stir in red chilies.
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