Indonesian Curried Crab

1. Cut 4 green blue swimmers into quarters with a cleaver or large knife.
2. With a hammer, gently crack the claws and harder sections of shell.
3. Finely chop 6 shallots and 2 stalks lemon grass.
4. Steepi 2 teaspoons tamarind in half a cup of boiling water.
5. Chopi a handful of fresh coriander leaves.
6. 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.
7. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant.
8. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
9. Simmeri for quarter of an hour.
10. Straini the tamarind water and add half to the sauce.
11. Taste and add more if you wish.
12. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.