Kakaruk (coconut Crab Curry)

Kakaruk, also known as Coconut Crab Curry, is a traditional dish from Marshallese cuisine. This flavorful curry features tender coconut crab meat cooked in a rich and aromatic coconut milk sauce, perfect for serving over steamed rice.

Pescatarian Dairy Free Main Course Marshallese Marshallese Cuisine Coconut Crab Curry Seafood
Kakaruk (coconut Crab Curry)

Ingredients

  • 2 lbs coconut crab meat
  • 2 cups coconut milk
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, diced
  • 1 green chili, sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
  2. Add the diced tomatoes and green chili to the pot. Cook until the tomatoes are soft and the mixture is slightly thickened.
  3. Stir in the turmeric, cumin, and coriander, then add the coconut crab meat. Cook for 5 minutes, stirring occasionally.
  4. Pour in the coconut milk and season with salt and pepper. Bring the curry to a gentle simmer and let it cook for 45 minutes, stirring occasionally.
  5. Once the curry has thickened and the flavors have melded, remove from heat. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Kakaruk over steamed white rice for a complete and satisfying meal.

Tips & tricks

For the best flavor, use fresh coconut milk and crab meat if available. Adjust the spiciness by adding more or less green chili according to your preference.

Cost

$25