Curacha with Alavar Sauce Recipe

Curacha with Alavar Sauce

Curacha con Alavar

Zamboanga City, is famous for its dish called Curacha con Alavar Sauce. Curacha is a deep-sea crustacean found in the waters of Zamboanga, a peninsula in Southern Philippines, where amazing seafood abound. Alavar Sauce is another culinary highlight of Zamboanga.  It is a delicious secret blend of coconut milk and spices served and sold in Alavar Seafood Restaurant. 

• 1 kilo curacha or crab
• 1/2 kilo grated coconut
• 1/2 kilo Alavar sauce
• 1 bulb of garlic
• 1/2 thumb of ginger
• 4 pinches of salt
• 4 pinches ajinomoto
• 1 1/2 cup of water

 

1 Wash curacha or crab. Place in cooking pot. Set aside.
 

2 Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
 

3 Mince garlic and ginger into tiny pieces. Set aside.
 

4 Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab. Pour coconut milk all over the curacha or crab.
 

5 Turn stove on high heat until the coconut milk comes to a boil. Then drop the alavar sauce into the pot and lower the knob to medium heat.
 

7 When the coconut oil starts to surface, turn off the stove.