Crab curry

material:
2 pieces of crab size, wash clean
2 lime leaves
1 stalk lemongrass, crushed
1 bay leaves
750 ml coconut milk
2 tablespoons vegetable oil
puree:
4 red chilies
Nutmeg 2 eggs
3 eggs onion
2 cloves garlic
Nutmeg 2 eggs
½ tsp coriander
½ tsp pepper granules
¼ tsp cumin
½ cm galangal
1 cm turmeric
½ cm ginger
1 teaspoon shrimp paste
1 tsp acid Java
2 tsp salt

Method:

Clean the crabs, cut into 2 parts. Discard the ends of the legs are tapered.
Stir-fry ground spices until fragrant with lime leaves, bay and lemon grass.
Pour the coconut milk, bring to a boil.
Enter a crab. Boil until cooked.
Remove and serve warm.
For 4 people