Indo-Fijian Style Crab Curry

Serving Size: 3-4 | Prep Time: 20 minutes | Cook Time: 30 minutes


  • 2 live Dungeness crabs
  • 3 medium sized tomatoes; finely chopped
  • 1/2 white onion; chopped
  • 4 cloves garlic; chopped 
  • 1 tbs ghee
  • Optional: 1 serrano or 2 Thai chilies; chopped
  • 1/2 cup cilantro; chopped 
  • 1 tbsp tamarind paste
  • 2 cups water



  1. Remove live crab from refrigerator (hold their backend to avoid being pinched) and place in a large mixing bowl with warm running water. It will stop moving.
  2. Using a cleaver, remove the top shell of the crab and place in trash. Scoop out the innards of the crab and put to the side (this will be used in the saute). 
  3. Cut the body in half and remove the legs, set to the side. 
  4. Repeat with second crab. 
  5. Heat kadai pan or stock pot to medium-high heat. Add ghee
  6. Add fenugreek, cumin, mustard seeds, and curry leaf to the pan. Stir and cook for 2 minutes
  7. Add onion, garlic, chili's, and crab innards. Cook for 3 minutes
  8. Add tomato, cook for 1 minute
  9. Add turmeric, red chili powder, Fiji masala, and salt. Mix well
  10. Add 1/2 cup water and then crab pieces to mixture, cook down for 10 minutes 
  11. In a separate bowl, add tamarind paste in 2 cups of water. With hands, squish the tamarind pulp until incorporated into the water. Add cumin powder, mix well
  12. Pour tamarind and cumin powder water mixture into the stock pot; let cook for 15 minutes or until the liquid has thickened
  13. Garnish with chopped cilantro

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