Entree: Fiji – Fijian Crab Curry (Coconut-based Fiji-style curry made with fresh crab and island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 17 min

Total 32 min

Ingredients

- 2 whole fresh crabs, cleaned and broken into pieces, about 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 fresh red chilies, sliced (adjust to heat preference)
- 1 tbsp (15 g) curry powder (Fijian style or mild Madras)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) water or seafood stock
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) sea salt, to taste
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro or culantro for garnish

Instructions

1. Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Stir in garlic, ginger, and sliced chilies and cook 1–2 minutes until fragrant.
2. Add curry powder, turmeric, coriander, and cumin to the pan and toast in the aromatics for 1 minute. Pour in the coconut milk and water or stock, stirring to combine. Bring to a gentle simmer.
3. Add the crab pieces and chopped tomato, nestling the crab into the sauce. Cover and simmer gently for 10–12 minutes, turning the crab pieces once, until the crab is cooked through and the sauce has infused the shells.
4. Uncover, simmer 2–3 minutes more to slightly reduce the curry if needed. Stir in fish sauce or salt and lime juice, taste and adjust seasoning.
5. Transfer to a serving dish, sprinkle with chopped cilantro or culantro, and serve immediately with steamed rice or cassava.