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1
Cook the rice in the coconut milk, water, and salt in a covered pan on a low simmer for about 20 minutes, or until the rice is cooked through.
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2
Chop the coriander and fold it into the rice.
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3
Ensure that the octopi or squid are clean.
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4
Toss them with vegetable oil and a pinch of salt in a bowl, then spread out on a baking tray.
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5
Grill under full heat for 5-6 minutes; they should be bright pinkish-purple, slightly firm and slightly charred.
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6
Chop the shallots into quarters and roughly chop the garlic and chillis.
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7
Heat 2 tablespoons of oil in a large saucepan.
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8
Saute the belacan, sambal, shallots, garlic, chillis, and carrots over a medium-high heat, until the shallots are soft and slightly brown.
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9
Pour in the coconut milk and bring to a simmer.
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10
Cook for about 12 minutes, until the carrots are just starting to tenderize.
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11
If using mussels and cockles in the shells, scrub them of any grit and discard any open shells.
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12
Debeard the mussels.
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13
In a separate pan, boil about 200 ml water.
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14
Add the mussels and cockles and put a lid on the pan.
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15
Cook for 2-3 minutes, or until all the shells have opened.
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16
Strain the liquid into the curry pot, and pick the meat from the shells.
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17
Add the picked meat to the curry and cook for no more than 1 minute.
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18
Discard the shells.
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19
If using frozen or picked mussels and cockles, add them directly to the curry and simmer for 2-3 minutes, until just warmed through.
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20
Stir in the octopi or squid, remove from heat, and cover.
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21
Heat the vegetable oil in a deep wok or saucepan or deep-fryer to 180 degrees C. Toss the crabs in the flour and salt and dust off any excess, then carefully lay them in the hot oil.
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22
Cook for 10-12 minutes.
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23
If cooking from frozen, cook for an additional 3-4 minutes.
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24
Drain on paper towel.
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25
Serve the curry with a spoonful of rice, a crispy crab, and a wedge of lime.
