Fijian-Style Crab Masala Recipe
This flavorful dish is a beloved part of Fiji’s culinary traditions. Here’s a detailed step-by-step guide to cooking it.
Ingredients:
– 2 lbs (900g) of fresh crab, cleaned and cut into pieces
– 2 tablespoons of vegetable oil
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 tablespoon of ginger, grated
– 2 tomatoes, diced
– 2 tablespoons of curry powder
– 1 teaspoon of turmeric powder
– 1 teaspoon of cumin powder
– 1 teaspoon of coriander powder
– 1 can (14 oz.) of coconut milk
– 1 cup of water
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Step-by-step guide:
- In a large pot or deep pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and grated ginger to the pot. Cook for about a minute until fragrant.
- Stir in the diced tomatoes and cook until they soften and release their juices.
- Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pot. Stir well to coat the onions, garlic, and tomatoes with the spices.
- Pour in the coconut milk and water. Stir to combine all the ingredients.
- Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavours to meld together.
- Gently add the crab pieces to the pot. Season with salt and pepper to taste. Stir to ensure the crab is evenly coated with the curry sauce.
- Cover the pot and let the crab cook in the curry sauce for about 15-20 minutes, or until the crab is fully cooked and the flavours have infused.
- Once the crab is cooked, remove the pot from the heat. Garnish with freshly chopped cilantro.
- Serve the Fiji style crab curry hot with steamed rice or roti bread.
This Fiji style crab curry in coconut milk is a delightful blend of flavours, combining the sweetness of coconut milk with the aromatic spices. It’s a dish that truly captures the essence of Fiji’s culinary heritage.
