Heavenly crabs


SRI ASOKA CORNERNo 19, Stadium Food CornerJalan Kompleks SukanIpoh, Perak019-527 3100 

Pork-free 

A complete crab curry meal, with vegetables and other side dishes.

IF YOU go to Devi Rajagopal’s stall, you MUST order her curry crabs. It is probably one of the best dishes that has ever been created on this good earth of ours. The only word to describe it is “heavenly”. 

And no wonder. 

Her curry crab are cooked using Devi’s own secret recipe of spices and curries, which are so well blended that they meld into each other. The taste is so subtle that you can’t really say which spice is stronger or more aromatic. It is simply a perfect mix, and the gravy goes marvellously well with plain white rice.  

Because the “flower crabs” have softer shells than the mud crabs, it is not at all hard to crack and extract every little morsel of sweet meat from the shells. 

To ensure that their crabs are fresh, Devi’s husband goes very early each morning to the market to pick out the best crabs. If the crabs are small, he’ll refrain from buying. This fussiness ensures that the crabs Sri Asoka Corner offers are always big enough to satisfy. And considering you only pay RM6 or RM7 for a big curry crab with enormous pincers, it’s a steal! 

Mutton curry

Devi’s crabs are so in demand that usually they sell out by lunch time. If you fancy them for dinner, call Devi and book the crabs in advance. The other specialty to check out is her mutton curry.  

Devi does not stinge on the meat, so you get value for money with her mutton curry, with more mutton than potatoes. The thick gravy is just redolent with various spices and curries. 

If neither mutton or crabs grab your fancy, there’s always her fish cutlets (made of tenggiri), fish head curry with ladies fingers, fried chicken, chicken varuval (a North Indian chicken dish), omelette, and others to suit your palate.  

Every day there are 16 or 17 curries and dishes to choose from. Each day, she will offer a special curry – salted fish curry with beans, perhaps, or sayur manis with lentils, or small onion curry. 

Another specialty is her keera curry which is spinach leaves mashed with five other types of vegetables into a thick curry gravy. Vegetarians are also guaranteed a minimum of four vegetable dishes each day, not including the taufoo beancurd selections. The keera curry is a hit with vegetarians. 

To complement all the dishes, there is the traditional thairoo (sour yoghurt milk), rasam (clear spicy soup, great for clearing blocked noses) and assorted chutney pickles. Don’t forget to check out her home-made salt-fish pickles too! W

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