Crab Curry (Fiji)

Fiji cuisine is heavily influenced by the various migrants and settlers so it’s totally normal to see an Indian curry sitting beside a native dish. And seafood is an integral part of the diet due to the coastal topography. This is a typical Fijian crab curry using blue crabs, but mud crabs work just as well.

3 fresh blue swimmer crabs
2 Tbsp. coconut oil
½ tsp. black mustard seeds
1" piece ginger, julienned
1 tsp. cumin seeds
½ tsp. turmeric powder
1 tsp. garam masala
1 onion, thinly sliced
3 cloves garlic, grated
2 stalks curry leaves + extra for garnish
4 green cardamom pods
½ cinnamon bark
4 cloves
4-5 green chillies, slit lengthwise (adjust to heat preferences)
2 ripe tomatoes, finely chopped
4 cups coconut milk (medium thick consistency)
sea salt
1 lemon, cut into wedges

Garnish:
1 large red chilli, thinly sliced

Wash and clean the crabs well. Pull the top cover shell off and remove the gills and any gut tissue if present. Then remove the claws and cut the main body of each crab into half.

Heat coconut oil in a large pan and add the mustard seeds; allow to crackle.

As the mustard seeds start to crackle, lower heat and add the ginger, cumin seeds, turmeric powder and garam masala. Mix well and take care not to burn the spices.

Then add the onion and garlic; sauté till the onions turn light brown.

Next add the curry leaves, cardamom, cloves, cinnamon and chillies; mix and cook on low heat for 30 seconds.

Add the crab pieces, tomato and season with salt. Mix well to combine and cook on high heat for 2-3 minutes.

Next add the coconut milk and cook covered on low heat for about 5-6 minutes till the crabs are done.

Remove from heat and garnish with chillies, curry leaves and lemon wedges.

All fishes, crabs are cleaned and ready to cook. Prawns are peeled and deveined.