Fijian Lairo Crab Curry with Coconut Milk 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 lairo crabs, cleaned
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon turmeric
- 3 tablespoons masala
- 6 tablespoons oil
- 1 inch ginger
- 1 bulb garlic
- Chillies to taste
- 1 brown onion
- 1 brown coconut, grated and milked
- 1 sprig curry leaves
- 1/2 tin tomato puree
- 1/2 cup tamarind pulp
- Salt to taste
- Coriander
Instructions
- Clean the crabs well and rinse thoroughly.
- Make a paste with ginger, garlic, chillies, and onion.
- Heat oil and toast cumin, mustard, fenugreek, and curry leaves.
- Cook the onion paste until fragrant, then add tomato puree, masala, and turmeric.
- Add crab and coat in the masala base.
- Pour in coconut milk and tamarind pulp, then simmer until the crab is cooked.
- Season with salt and 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 fijian lairo crab curry with coconut milk 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 | 388 kcal |
| Fat | 16.4 g |
| Saturated Fat | 5.8 g |
| Carbohydrates | 64.1 g |
| Protein | 42.5 g |
| Sodium | 11984.2 mg |
| Cholesterol | 21.8 mg |
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