Indonesian Crab Curry- KETAM MASAK NANAS

There is a debate about whether Muslims are allowed to eat seafood. According to the Hanafī school of jurisprudence, only samak (which means “fish” in Arabic) is allowed, but other Muslim jurists do not see crabs or shrimp as haram (forbidden), and given how plentiful they are in the Arabian Gulf and in other parts of the Muslim world, those who think they are haram must be in the minority. Serve this with plain rice or Indonesian Yellow Rice and Indonesian shrimp crackers.

SERVES:  4

FOR THE COCONUT PASTE:

• 1/2 cup (100 g) grated fresh coconut
• 10 small shallots (7 ounces/200 g total), peeled
• 4 cloves garlic, peeled
• 1/2 inch (1 cm) fresh ginger, peeled

FOR THE CURRY:

• 1/4 cup (60 ml) vegetable oil
• 2 tablespoons ground coriander
• 2 teaspoons cayenne pepper
• 1 teaspoon ground turmeric
• 1 stalk lemongrass, smashed
• 2 medium crabs (3 pounds 5 ounces/1.5 kg), boiled and chopped in half
• 2 cups (500 ml) coconut cream
• 1/2 medium slightly underripe pineapple, peeled, halved lengthwise, and cut across into 8 wedges
• Sea salt

INSTRUCTIONS:

1. Toast the grated coconut in a medium nonstick skillet over medium heat, stirring constantly, until the coconut is golden, 7 to 10 minutes. Transfer to a food processor and let cool before adding the shallots, garlic, and ginger. Process until you have a fine paste to make the coconut paste.
2. Heat the vegetable oil in a large pot over medium heat. Add the coconut paste, ground spices, and lemongrass and cook, stirring very regularly, until fragrant.
3. Add the crab pieces and mix well with the sauce.
4. Add the coconut cream and bring to a boil.
5. Add the pineapple and salt to taste, then reduce the heat to low and simmer for about 10 minutes, or until a little oil rises to the surface.
6. Taste and adjust the seasoning if necessary.
7. Serve hot