Fijian crab curry
- 1 kg mud crabs, crab mustard reserved (see Note)
- 1 kg mud crabs, crab mustard reserved (see Note)
- 2 tbsp tamarind paste, mixed with about ¾ cup water
- 3-4 tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp spice mixture (equal quantities cumin seeds, mustard seeds, fenugreek seeds)
- 1 sprig curry leaves
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp Fijian masala powder
- 1 tsp salt, plus extra to taste
- 1 large tomato, blitzed to a pulp
- 1 cup (250 ml) coconut cream
- ¼ small bunch of coriander, leaves roughly chopped
- Steamed basmati rice and roti, to serve
- Twist the claws off the crab body. Remove the top shell from the body, then remove and discard. Break (or cut) the body into 4. Crack the claws with the back of a knife (or a rolling pin), then place the crab pieces (including the crab mustard) into a large bowl. Cover with about half the tamarind water and set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the onion, spice mixture and curry leaves and cook until golden-brown – around 3-5 minutes. Add the garlic, ginger, turmeric, chilli powder, Fijian masala and 1 tsp salt. Cook for a further minute, then add the tomato pulp and cook for a further 5 minutes, or until the mixture resemble a thick paste.
- Add the crab, reserved crab mustard and remaining tamarind water to the pan, mix well and bring to a simmer. Cook until the colour of the crab starts to change – about 5 minutes. Pour in 2 cups (500 mls) hot water. Bring to a simmer and cook until reduced by a third (around 10 minutes). Stir through the coconut cream and season to taste with salt. Cook for a further 5 minutes, then remove from the heat. Sprinkle the Fijian crab curry with coriander leaves. Serve with rice and roti on the side.
- 2 tbsp tamarind paste, mixed with about ¾ cup water - 1 large onion, finely chopped
- 1 tsp spice mixture (equal quantities cumin seeds, mustard seeds, fenugreek seeds) - 1 tsp Fijian masala powder
- 1 tsp salt, plus extra to taste - 1 large tomato, blitzed to a pulp - 1 cup (250 ml) coconut cream
- ¼ small bunch of coriander, leaves roughly chopped - Steamed basmati rice and roti, to serve
- Twist the claws off the crab body. Remove the top shell from the body, then remove and discard. Break (or cut) the body into 4.
Crack the claws with the back of a knife (or a rolling pin), then place the crab pieces (including the crab mustard) into a large bowl. Cover with about half the tamarind water and set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the onion, spice mixture and curry leaves and cook until golden-brown – around 3-5 minutes. Add the garlic, ginger, turmeric, chilli powder, Fijian masala and 1 tsp salt.
Cook for a further minute, then add the tomato pulp and cook for a further 5 minutes, or until the mixture resemble a thick paste. - Add the crab, reserved crab mustard and remaining tamarind water to the pan, mix well and bring to a simmer. Cook until the colour of the crab starts to change – about 5 minutes.
Pour in 2 cups (500 mls) hot water. Bring to a simmer and cook until reduced by a third (around 10 minutes). Stir through the coconut cream and season to taste with salt.
Cook for a further 5 minutes, then remove from the heat. Sprinkle the Fijian crab curry with coriander leaves.
Serve with rice and roti on the side. Mudcrab mustard refers to the yellow-brown paste found inside the crab shell – well loved for the flavour it brings to dishes.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.