Curry Crab and Cassava Dumpling

Sights During The Rainy Season

With the rainy season upon us here in Trinidad and Tobago comes many wonderful sights around where I live: The hills turn from a hay yellow with spots of light green here and there, to a lush, vibrant viridian; Meagre ravines and rivers become swollen and teeming with life once more; Guabine ( Hoplias malabaricus), Teta ( Hypostomus robinii) and Coscarob (Aequidens pulcher) make their homes under dark rocks in the cool, serene mountain pools; birds of every imaginable colour sing their praise high in the canopy with Kiskadee (Pitangus sulphuratus), Semp (Violaceous Euphonia), Blue Jean (Thraupis episcopus, Blue-Grey Tanager) and Big Eye Grieve (Turdus nudigenis) in one accord….. of course hidden in holes at the river bank or between crevices and cracks in the rocks there is also Mr Crab….

Mountain Crab Comes Out

Up in the mountains here in Maracas we have mountain crab (Pseudotelphusa garmani) or what we call brown crab which is abundant during the rainy season and of course grace many a pot in the best way we know to serve crab: curried with dumpling. Of course when it comes to curry crab we’re not that choosy because any kind would make a good pot.

Curry Crab and Cassava Dumpling

So, when I saw that we got some crab the other day, the first thing that ran through my mind was a good pot of curry crab and dumpling. But seeing that we already did dumpling so many times I decided to post cassava dumpling instead: a wonderful variation that’s wholesome and rich in fibre.

In the end it was a treat I thoroughly enjoyed. At one time during my feast, the lime pepper sauce got the better of me and made me cough. As we say in Trini “it went down de wrong throat” :-D Boy that pepper is flamin’ ! Anyhow, enough of me and my adventures. Now it’s your turn to try this local recipe that every Trini loves: Curry crab and Cassava Dumpling.

Curry Crab and Cassava Dumpling Recipe

Curry Crab and Cassava Dumpling
 

CURRY CRAB AND CASSAVA DUMPLING

For Crab (seasoning)
8 crab
4 tbsp. curry, divided
2 tbsp green seasoning
14 leaves Chadon Beni
6 cloves garlic
3 pimento peppers
1 dash pepper sauce

For Crab (currying)
1 medium tomato, chopped
3 cloves garlic, chopped
1/2 onion, chopped
2 tbsp oil
1 tsp amchar masala
1 tsp geera (cumin)
1/2 tsp saffron powder (tumeric)
1/3 cup water

2 cups coconut milk
OR
2 pks (50 g) coconut milk powder
1/2 cup water

For Cassava Dumpling
3 cups grated cassava
3 cups all purpose flour
1 cup water (see note)
2 tbsp salt for boiling

 

Cassava Dumpling

Wash and peel the cassava
and grate on the rough side of the grater as shown
Place in a cloth and squeeze out the excess water.
Note: This water will be used when mixing the dough for the dumpling. If you don’t get enough

add water to the “cassava water” to make 1 cup.

add water and flour
mix into a firm dough
Divide the dough into two and make long rolls
slice the dough

Shape the dough in your hands to make the dumpling

Add dumpling and 2 tbsp salt to boiling water
When the dumpling floats to the top it is ready
Drain
The finished cassava dumpling

Curry Crab

Wash and clean the crab, then scald with hot water.
Place in a large bowl and add green seasoning…
2 tbsp curry…
and half of the; chopped pimento, chadon beni, garlic and pepper sauce mixture.
Note: The chopped pimento, chadon beni, garlic and pepper sauce is mixed in a bowl before adding to the crab. Also, we used some of the lime pepper sauce.
Cover with foil and place in the fridge to marinate overnight or for at least 3 hours

Mix up the crab and crack the gundy (claws) to allow the curry to infuse when cooking.
The crab is ready now but one more step before we start to curry.
Mix saffron, geera, masala, 2 tbsp of curry and
the other half of the seasoning mixture in 1/3 cup water.
Heat the oil over medium heat and add the garlic and onion.
Add the curry

and let it fry until it gets sticky
Add the crab

Allow to cook turning frequently for about two minutes

Add the tomato
Mix the coconut powder in 1/2 cup water.
Add the coconut milk to the crab.

continue to cook for about a minute
Then add 3 cups of water
Note: If you’re using the regular coconut milk then add 1 cup of water
allow to cook until the crab turns red (about 5 minutes)
The crab is good now. Serve over cassava dumpling and enjoy.

I hope you enjoyed the Trini curry crab and cassava dumpling- more recipes to come.

 

 

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13 Responses to Curry Crab and Cassava Dumpling

  1. lobstersandwich October 31, 2009 at 2:02 pm #

    I really enjoyed reading your post and looking at the excellent photos.I cannot wait to make it…I love crab and I love curry. Can’t wait till your next post.

    I have a favor to ask. I follow you on Twitter and I get a feedburner update of all your blog entries sent to my google email. I am happy to do anything I can to support you. Your blog is terrific.

    But might I ask you to go to my blog and click on my google follow button and become a follower? There is nothing else required as a result of your “click”. If you enjoy my entries and wish to get blog updates, I also have a feedburner link to email. But mostly I appreciate the google follow on the blog. I do believe that you already follow me on TWITTER.

    If you would like to talk with me directly, please email me at lobstersandwich@gmail.com and my blog address is http://lobstersandwich.blogspot.com/.

    I would really appreciate your feedback, your comments and your support and your “follow” on the blog.

    Thanks
    SAUCY

  2. Felix November 1, 2009 at 12:03 am #

    Wow! Saucy I believe this is my longest comment to date and I thank you immensely.

    Well, I stopped by your site and did join as you asked. If you follow me on twitter then I surely follow you since I reciprocate any follow. I hope you enjoy the tweets!

  3. lobstersandwich November 1, 2009 at 2:22 am #

    Thanks so much,Felix. I really appreciate it. Looking forward to lots more great cooking from you!!
    SAUCY

  4. slbwahl November 1, 2009 at 7:56 pm #

    WOW

    HOLY SMOKES

    THIS IS TRULY BRILLIANT

    but where can i get coconut milk powder

    that cassava dumpling recipe is GOLD

  5. Felix November 1, 2009 at 9:46 pm #

    You can check a West Indian market for the coconut milk powder if not then you may have to make it. Email me if you have any other questions. Thank you for your comment.

  6. Naoko November 3, 2009 at 9:27 am #

    This looks so delicious, I have never tried curry crab.. Its almost crab season here, I will have to try this. Thanks..

  7. Felix November 3, 2009 at 1:48 pm #

    No probs Naoko. Thanks for visiting. :-)

  8. Nat's December 23, 2009 at 9:47 am #

    Why do you use coconut milk powder? Why not just regular coconut milk?

  9. Felix December 23, 2009 at 3:02 pm #

    I chose to use milk powder just for simplicity and to cut down on preparation time. Making coconut milk from scratch is a time consuming process. But if you want to you can use coconut milk instead of the milk powder. I’ll add the amount in the recipe. Thanks for writing.

  10. nalini June 7, 2010 at 6:29 pm #

    bought some crab claws this weekend and was looking for a good recipe to make crab and dumplings…..goin to try and let you know….i couldn’t get coconut milk/powder where i live so hoping it’ll still taste good without.

  11. mamadeleau June 29, 2012 at 3:15 am #

    Make me wish i wasn’t allergic to crab.

  12. Michelle September 19, 2012 at 10:16 am #

    my mom would use just water in place of coconut mil k or milk powder, does it make a difference? Basically you boil down the curry n crab till it dry right?

  13. Felix September 19, 2012 at 10:51 am #

    Coconut milk adds more flavour to the curry but boil it too dry you have to leave enough for sauce.

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