Fiji Mud Crab Curry Suruwa Recipe

Fiji Mud Crab Curry Suruwa adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 6 medium mud crabs, cleaned
• 2 tablespoons crushed garlic
• 2 tablespoons masala
• 1 tablespoon chilli powder
• 1 large onion, blended
• 1 tablespoon crushed ginger
• 1 tablespoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 12 curry leaves
• 1/4 cup canola oil
• Salt to taste
• Fresh coriander

Instructions

1. Blend garlic, onion, ginger, masala, chilli, and turmeric with a little water to form a paste.
2. Heat oil and toast curry leaves with cumin, mustard, and fenugreek seeds.
3. Add the spice paste and cook until fragrant and the oil begins to separate.
4. Add cleaned crab pieces and stir until coated.
5. Add hot water gradually to make a soupy curry and simmer until the crab turns red and cooked through.
6. Season with salt and finish with coriander.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is fiji mud crab curry suruwa common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	204 kcal
Fat	7.2 g
Saturated Fat	0.9 g
Carbohydrates	33.3 g
Protein	38.1 g
Sodium	7209.8 mg
Cholesterol	0 mg