Click on the image, above to submit to Pinterest.
Fijian Crab Curry
Fijian Crab Curry is a traditional Fijian recipe for a classic curry of crabs in a spiced tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Crab Curry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesFiji Recipes
Fiji is probably most well-known for its seafood dishes and this curry is a classic example, made with that classic Fijian staple, coconut. Natively mud crabs would probably be used, but spider crabs were the ones I had on hand.
Ingredients:
3 large crabs (I used spider crabs)
2 tbsp coconut oil
½ tsp black mustard seeds
3cm (1 in) piece of ginger, peeled and julienned
1 tsp cumin seeds
½ tsp ground turmeric
1 tsp garam masala
1 onion thinly sliced
3 garlic cloves, finely grated
2 sprigs curry leaves (plus extra for garnish)
4 green cardamom pods
½ cinnamon stick
4 whole cloves
4-5 green chillies, slit lengthwise (add more or less depending on your heat preferences)
2 ripe tomatoes, finely chopped
1l (4 cups) coconut milk (medium thick is best)
Salt, to taste
1 lemon, sliced into wedges
1 large red chilli, sliced into thin for garnish
Method:
Wash the crabs the pull off the main cover of the shell and remove the gills and any visible gut tissue. Take off the claws and separate at the main joint. Cut the main body of the crab in half.
Place a large heavy-based saucepan over medium heat. Once hot, add the coconut oil along with the mustard seeds. Allow to crackle for about 40 seconds then lower the heat and add the onion and garlic. Fry for about 8 minutes, until the onion starts to brown around the edges.
Now add the curry leaves, cardamom, cloves, cinnamon and chillies. Mix well to combine and continue cooking over low heat for 30 seconds.
Stir in the crab pieces along with the tomato and season to taste with salt. Stir well to ensure everything is combined then increase the heat to high and cook for 2-3 minutes.
Pour in the coconut milk, stir well then cover and cook for about 8 minutes, or until the crabs are cooked through.
Take off the heat, garnish with the chilli rounds, curry leave and lemon wedges then serve.
