This flavorful dish is a beloved part of Fiji’s culinary traditions. Here’s a detailed step-by-step guide to cooking it.


– 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:

  1. In a large pot or deep pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
  1. Add the minced garlic and grated ginger to the pot. Cook for about a minute until fragrant.
  1. Stir in the diced tomatoes and cook until they soften and release their juices.
  1. 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.
  1. Pour in the coconut milk and water. Stir to combine all the ingredients.
  1. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavours to meld together.
  1. 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.
  1. 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.
  1. Once the crab is cooked, remove the pot from the heat. Garnish with freshly chopped cilantro.
  1. 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. 

The only super app
you need in Fiji.
Discover . Book . Save