| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Region or state | Zamboanga City |
| Created by | Maria Teresa Camins Alavar |
| Invented | 1973[1] |
| Serving temperature | Hot, room temperature |
| Main ingredients | spanner crab, Alavar sauce |
Curacha Alavar, sometimes referred to ascuracha con salsa Alavar ("Curacha with Alavar sauce") inChavacano aSpanish-based creole language, is aFilipino dish made fromspanner crabs (curacha), garlic, ginger, salt, and Alavar sauce. The key ingredient is the Alavar sauce, a secret blend of coconut milk,taba ng talangka (crab roe paste), and various spices.[2][3][4]
It is a regional specialty ofZamboanga City. The sauce was invented by Maria Teresa Camins Alavar and originally served in the Alavar Seafood Restaurant. The restaurant now sells the original Alavar sauce recipe in packets. It is a variant of the traditionalginataang curacha (curacha in coconut milk). The recipe can also be made with mud crabs (cangrejo) or prawns (locon).[5][6][7][8][9]
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