Fruit Bat Curry

Fruit Bat Curry is a traditional dish from island regions such as Guam and Palau, combining tender, gamey fruit bat meat with aromatic spices and creamy coconut milk. This hearty and exotic curry is rich, deeply flavorful, and showcases unique island culinary traditions.

Ingredients

For the Curry:

• 1 whole fruit bat (cleaned and skinned)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green chilies, sliced
• 1 tsp turmeric powder
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp cumin
• 2 cups coconut milk
• 2 cups water or chicken broth
• 1 medium tomato, chopped
• 2 potatoes, peeled and cubed
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Bat

   Rinse the cleaned fruit bat thoroughly in cold water. Optionally, blanch briefly in boiling water for 5 minutes to reduce strong odor. Cut into serving pieces.

2. Sauté the Aromatics

   Heat vegetable oil in a large pot over medium heat. Add onion, garlic, ginger, and green chilies. Sauté until onion is soft and golden brown.

3. Add the Spices

   Stir in turmeric, curry powder, coriander, and cumin. Cook for 1–2 minutes, stirring constantly to release the aromas.

4. Simmer the Curry

   Add the bat pieces and coat them with the spice mixture. Pour in coconut milk and water (or broth), then add the tomato and potatoes. Bring to a gentle boil, reduce heat, and simmer for 1–1.5 hours until meat is tender and sauce thickens.

5. Season and Serve

   Taste and adjust seasoning with salt. Garnish with fresh cilantro before serving.

Serving

Serve Fruit Bat Curry hot with steamed rice or flatbread. The creamy coconut sauce complements the rich, distinctive flavor of the bat, making it a hearty and aromatic dish.

Fruit Bat Curry is a rare island specialty that highlights bold tropical flavors and traditional cooking techniques, offering a unique culinary experience.