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Cassava Leaves Crab Petai Curry

S e a p r i m e – Prime in Seafood

 

Let's match the cassava leaves, blue crab and petai for lunch today. It seems, no doubt. Serve Cassava Leaves Crab Petai Curry when warm to be more delicious when eaten.

Ingredients

  • 1 bunch cassava leaves (pick)
  • sufficiently petai
  • sufficiently seaprime crabmeat
  • sufficiently coconut milk (can use small size kara)
  • 11 pieces cayenne pepper
  • 5 gloves red onion
  • 1 gloves garlic
  • 1 piece candlenut
  • 1 little finger turmeric
  • 1 thumb galangal (crushed)
  • 2 bay leaves
  • 1 stem lemongrass (crushed)
  • sufficiently salt
  • sufficiently flavoring
  • sufficiently powdered broth
  • a little sugar

Directions

  1. Wash cassava leaves, boil, add salt. If it is soft, lift, wash it with cold water, wring it and cut into pieces. Fry all spices until...
  2. Get the full instructions at S e a p r i m e – Prime in Seafood
Cassava Leaves Crab Petai Curry

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Unrated
Author:
Bonoworks Design
Cuisine:
Indonesian
Category:
Main Dish
Recipe Yields:
6 portion