Curried Crab

Ingredients
•  4 crabs
•  6 shallots
•  2 stalks lemon grass
•  2 ts tamarind
•  1/2 c boiling water
•  1 handful coriander leaves
•  3 cloves garlic
•  1 tb fresh galangal
•  2 to 3 birdseye chillies, -seeded
•  4 candlenuts
•  1 t blachan
•  1 t tumeric
•  Salt and pepper to taste
•  3 tb oil
•  2 c coconut milk

Directions

Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder  sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of  boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1  tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1  teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3  tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces  and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce.  Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.