Tuvaluan Crab Curry is a traditional Tuvaluan recipe for a classic curry of coconut crab in a lightly-spiced coconut milk and tomato gravy base. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Tuvaluan Crab Curry.
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This exquisite recipe combines succulent, sweet, crab meat with aromatic spices and creamy coconut milk, resulting in a tantalizing culinary experience that captures the essence of Tuvaluan cuisine. With roots deeply embedded in Tuvalu's traditional cooking practices, this dish reflects the islanders' reliance on local seafood and their mastery of blending flavours to create culinary delights.
Ingredients:
1kg fresh crab, cleaned and cracked
1 onion, finely chopped
2 garlic cloves, minced
3cm piece of ginger, grated
1 tomato, diced
400ml tin coconut milk
2 tbsp curry powder
1 tsp ground turmeric
Salt and freshly-ground black pepper to taste
Fresh coriander, to garnish
Cooking oil
Method:
Place a large pan over medium heat. Add a generous glug of cooking oil and use to fry the chopped onion, minced garlic, and grated ginger for about 4 minutes, until the ingredients are aromatic and the onion is soft and translucent.
Add diced tomato to the pan and continue cooing until softened (about 3 minutes). At this point scatter over the curry powder and ground turmeric, stirring well to combine with the other ingredients. Stir-fry for about 2 minutes until the spices are no longer raw.
Pour in the coconut milk, stirring continuously until the sauce is smooth and well blended.
Carefully add the cleaned and cracked crab pieces to the pan, ensuring each piece is coated with the sauce.
Season to taste with salt and ground black pepper. Cover the pan and let the curry simmer for about 15-20 minutes, or until the crab is cooked through and the flavours have had a chance to combine.
Once cooked, remove the pan from heat, turn into a warmed serving dish and garnish with fresh coriander.
Serve hot with steamed rice or your favourite accompaniment.
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