Fiji-Style Crab Curry

Ingredients

For the Crab Curry

2 pounds fresh mud crab, cleaned and cracked
3 tablespoons vegetable oil
1 onion, finely sliced
10 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 cardamom pods
2 cloves
1 inch cinnamon stick, small piece
5 cloves garlic, minced or made into a paste
2 inches ginger, peeled and grated or made into a paste
1 green chilies, finely chopped, to taste
2 tablespoons fresh coriander stems, finely chopped
2 tablespoons Fiji curry powder
1/2 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon salt, or to taste
1/4 cup water, plus more as needed
1/2 cup tamarind water, (made from 1 tablespoon tamarind pulp soaked in 1/2 cup warm water, strained)
2 tablespoons uncooked rice, dry roasted and ground into a fine powder
1/4 cup fresh coriander leaves, chopped, for garnish

Instructions

1
Heat 3 tablespoons of vegetable oil in a large pot or pan over medium heat. Add the finely sliced onion and curry leaves. Sauté until the onion is soft and translucent, about 5-7 minutes.
⏱️ 7 min
2
Add the mustard seeds, cumin seeds, cardamom pods, cloves, and cinnamon stick to the pot. Stir and cook until the seeds begin to pop and release their aroma, and the onion and spices are golden brown, about 2-3 minutes.
⏱️ 3 min
3
Stir in the minced garlic, grated ginger, chopped green chilies, and finely chopped fresh coriander stems. Cook for 1-2 minutes until fragrant.
⏱️ 2 min
4
Add the salt, garam masala, Fiji curry powder, turmeric powder, and paprika. Add 1/4 cup of water and mix all the spices and aromatics together, cooking until the water evaporates and the spices are fragrant, about 3-4 minutes.
⏱️ 4 min
5
Pour in the tamarind water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the oil starts to separate from the masala, about 5-7 minutes.
⏱️ 7 min
6
If your crab has any 'fatty part' (like roe or tomalley), add it to the masala now and stir to incorporate. Then, gently add the cleaned and cracked fresh mud crab to the pot. Toss the crab gently to coat it evenly in the masala.
⏱️ 3 min
7
Cover the pot with a lid and simmer over medium-low heat until the crab is cooked through and its shell turns a vibrant red, about 10-15 minutes. Stir occasionally to ensure even cooking.
⏱️ 15 min
8
In a separate dry pan, dry roast the 2 tablespoons of uncooked rice over medium heat until golden brown and fragrant, about 3-5 minutes. Once roasted, grind the rice into a fine powder using a mortar and pestle or a spice grinder.
⏱️ 5 min
9
Add 1/2 cup of water to the curry with the cooked crab. Then, stir in the ground roasted rice powder. Mix well and let it cook for an additional 10-15 minutes, stirring occasionally, to allow the curry to thicken to your desired consistency.
⏱️ 15 min
10
Finish the curry by stirring in the chopped fresh coriander leaves.
⏱️ 1 min
11
Serve the Fiji-Style Crab Curry hot with steamed rice or warm roti.