Entree: British Indian Ocean Territory – National Cuisine – Crab Stir Fry (Stir-fried crab cooked with aromatics, coconut and island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 whole medium crabs, cleaned and cut into pieces, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) coconut oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1.5 in (4 cm) piece fresh ginger, peeled and julienned
- 2–3 fresh red chilies, sliced (adjust to taste)
- 1 medium tomato, chopped
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) curry powder
- 6–8 curry leaves (if available)
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fish sauce (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 green onions, sliced

Instructions

1. Rinse crab pieces and pat dry. Heat coconut oil in a large wok or heavy skillet over medium-high heat.
2. Add sliced onion and sauté 3–4 minutes until translucent. Stir in garlic, ginger, chilies, curry leaves, turmeric and curry powder; cook 1–2 minutes until fragrant.
3. Add chopped tomato and cook until softened, about 2 minutes. Pour in coconut milk, soy sauce, fish sauce if using, sugar, salt and pepper; bring to a gentle simmer.
4. Add crab pieces to the pan, tossing to coat in the sauce. Cover and cook 6–8 minutes, stirring once, until crab shells turn bright and meat is cooked through.
5. Remove the lid and increase heat briefly to reduce and thicken the sauce slightly, about 1–2 minutes. Taste and adjust seasoning with additional salt or lime juice.
6. Stir in chopped cilantro and green onions. Serve immediately with steamed rice, cassava, or bread to soak up the sauce.