Entree: Tuvalu – Coconut Crab Curry (Rich coconut-milk curry featuring fresh crab simmered with aromatic spices and island herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 medium whole crabs, cleaned and cut into pieces, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 tsp (10 g) mild curry powder
- 1 tsp (5 g) ground turmeric
- 1 small red chili, sliced, approx. 0.2 oz (5 g) (adjust to heat preference)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 medium tomato, chopped, approx. 6 oz (170 g)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt
- Juice of 1 lime, approx. 2 tbsp (30 ml)
- 1/4 cup (15 g) chopped fresh cilantro or local island herb
- Cooked white rice or boiled taro, for serving
- Salt, to taste

Instructions

1. Rinse and clean the crabs, crack claws slightly and cut into pieces. Pat dry.
2. Heat oil in a large, heavy skillet or saucepan over medium heat. Add the sliced onion and sauté until softened and translucent, about 4–5 minutes.
3. Add the garlic, grated ginger, curry powder, turmeric, and sliced chili. Cook, stirring, until fragrant, about 1 minute.
4. Add the chopped tomato and cook until it breaks down, about 3 minutes. Stir in the coconut milk and water (or stock) and bring to a gentle simmer.
5. Carefully add the crab pieces to the simmering sauce, submerging them so they heat through. Simmer, covered, for 10–12 minutes until the crab is cooked and the sauce thickens slightly.
6. Stir in the fish sauce (or salt) and lime juice. Taste and adjust seasoning with salt or more lime as desired.
7. Remove from heat, sprinkle with chopped cilantro, and serve immediately with steamed rice or boiled taro and lime wedges.