Tobago Curry Crab and Dumplings

Ingredients:

For the Curry Crab:
1.4kg crab (either wild ocean crab, blue crab or mangrove crab) cleaned and scrubbed
225g crab lump meat, optional
5 tbsp green seasoning, divided
1 tbsp pimento pepper, minced
Hot chilli (scotch bonnet or habanero) to taste
Salt and freshly-ground black pepper, to taste

To cook the Crab:
6 tbsp extra virgin olive oil
6 tbsp curry powder
1 tsp ground turmeric
1 tsp ground roasted cumin seeds
1 onion, chopped
10 curry leaves (optional)
1 tbsp garlic, minced
2 tomatoes, chopped (optional)
4 tbsp culantro chadon beni, finely chopped
500–750ml hot water
250ml Coconut milk (optional)

For the Dumplings:
250g plain (all-purpose) flour
110g cassava flour
1 tsp sugar
1 tsp salt

To Boil the Dumplings:
Water
400ml tin of coconut milk
2 tbsp green seasoning
1 tbsp salt

To Stir-Fry the Dumplings (Optional):
2 tbsp butter
2 tbsp olive oil
1/2 small onion
1/2 bell pepper chopped
1/2 small carrot grated
1 pimento pepper (optional)
Hot chilli (optional)
Salt and freshly-ground Black Pepper, to taste

Method:

Clean the crab with lime, lemon, or vinegar and rinse thoroughly. Drain and season with green seasoning, pimento pepper, hot pepper, salt, and black pepper. Season the lump crab meat separately with 1 tbs green seasoning, salt and black pepper.

Place a large heavy-based pan over high heat. When hot add the oil and use to fry the onion and hot chilli until browned at the edges (about 6 minutes). Stir in curry leaves, curry powder, turmeric, cumin, 4 tbsp green seasoning, and 120ml water. Cook until thick, fragrant, and grainy (about 5 minutes).

Add the seasoned whole crab to the curry base and toss to coat. Cook for 5 minutes, then stir in lump crab meat and cook for another 3 minutes.

Add hot water (and optional coconut milk) to cover the crab. Bring to a boil, reduce heat to a simmer and cook for 15–20 minutes. Add the culantro and additional pimento. Return to a simmer and let the sauce thicken reduce to a rich, thick consistency.

For the Dumpling Dough: In a mixing bowl, mix together the plain flour, cassava flour, sugar, and salt. Add water gradually, kneading until a firm dough forms. Knead briefly then cover with a cloth and set aside to rest.

To form the dumplings, pinch off pieces of the rested dough and shape into small ovals, discs, or any desired shape. Alternatively, form the dough into a large ball, lightly flour your work surface, and roll it out into a 6mm thick round. Using a sharp knife, cut vertically and then horizontally about 3cm apart to form small squares.

To boil the dumplings: combine the water, coconut milk and green seasoning to a saucepan. Bring to a boil and as soon as it boils add the shaped dumplings. Cook without stirring for 2 minutes to ensure the dumplings do not break or dissolve. After this cook, stirring very occasionally for 10–15 minutes, or until the dumplings float and are no longer raw in the centre. You can strain the dumplings and set aside, or leave them in the cooking liquid until ready to serve.

If, however, you want to stir-fry the cooked dumplings (optional) melt the butter and oil in a wok or pan. Once hot, add the onion, bell pepper, grated carrot, and hot chilli. Stir-fry for 2 minutes then add drained boiled dumplings and stir-fry for 3 minutes until lightly golden. Taste and season with salt and freshly-ground black pepper as required.

Serve the dumplings to accompany the crab curry.