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Nisha’s Thick Egg Sauce Crab Curry

A fabulous recipe by Nisha Ayub.

This is my own recipe of crab curry with thick egg sauce that I cook for my loved ones. You can taste both Malay and Indian influences in this simple recipe.


Blended paste

3 big onions
5 cloves of garlic
2 cm of ginger
2 tablespoons of dried shrimps

Ground spice curry mix

5 tablespoons of meat curry powder
2 tablespoons of ground coriander
2 tablespoons of chili powder
1 tablespoon of ground cumin (jintan putih)
1 tablespoon of ground fennel seeds (jintan manis)

Few long slices of green and red chilies
Few sprig of curry leaves
Few star anise
1 teaspoon of fennel seeds
1 teaspoon of cumin
1 teaspoon of coriander seeds
1 tablespoon of oyster sauce
2 eggs beaten with some water
3 big crabs
Salt, to taste
Sugar, to taste
Few tablespoons of cooking oil
2 cups of water
Few sprigs of coriander leaves for garnish


  1. Firstly, fry the blended paste together with curry leaves until fragrant.
  2. Then, add in the spices and ground spice mix.
  3. When oils surfaces, add the crabs, chilies, oyster sauce and water.
  4. Season it with salt and sugar.
  5. Bring it to the boil.
  6. When the crab is cooked, add in the eggs while stirring it to avoid the eggs from getting clumpy.
  7. Sprinkle with coriander leaves before serving.

Nisha Ayub is a transgender activist. She is also the Project Director for SEED Malaysia and has recently just opened the first ever transgender home in Malaysia.

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