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Crab Curry with Dumplings Caribbean

Crab Curry and Dumpling from Trinidad

Crab Curry and Dumpling from Trinidad

Crab Curry

This crab curry is a must if you visit Tobago. In Trinidad they use land crabs, sold at the roadside by small boys on long poles about 6-8 to a bunch. In the UK we use medium brown crabs. It is essential they are live crabs, hard to get in the UK unless you know a fisherman. Take off the top shell with a knife and split the crabs in two and clean everything soft away until your left with two halves. Crack the gundies or large claws with a rock or pestle. Season with
1/2 whole garlic, 1 onion, one WI Pepper all finely chopped, two sprigs of thyme, and 1 inch chopped fresh ginger, 1 chopped tomato, and 1 tspn sun dried paste
1 Bunch coriander chopped, salt and black pepper and teaspoon of curry powder
After a time (at least 2 hours but can be overnight). Heat oil in a pot and add 1 tbpsn curry powder mixed to a paste with water. Let cook down a little to gain fragrance and then add the crab and stir gently. After about 5 minutes add a cup of Heineken or similar lager, water and coconut milk. About maybe a pint or so all together, enough to cover. Add 1-2 teaspoon of sugar. Turn down heat and simmer for twenty minutes, uncover and reduce at high heat until gravy thickens, also add a bit more coriander chopped.

While the crab is cooking take a pound of plain flour and add salt and a pinch of baking powder, mix with water to form a firm dough. roll to a cylinder about 1-5 inches and slice into pieces to make about 10-12 dumplings. Add to boiling salted water and boil for 20 minutes then drain.

Put dumplings on plate and spoon crab over. This is a messy but satisfying meal where the real taste is in the dumplings and gravy and any crab you can suck is a bonus really.

 

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