Sights During The Rainy Season
I have not eaten curry crab and cassava dumplings in a while. 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" 😀 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 DUMPLINGS
For Crab (seasoning)
4 tablespoon curry
2 tablespoon green seasoning
14 leaves Chadon Beni
6 cloves garlic
3 pimento peppers
1 dash pepper sauce
⅓ cup water
2 cups coconut milk
2 packs (50 g) coconut milk powder
½ cup water
For Cassava Dumpling
3 cups grated cassava
3 cups all purpose flour
1 cup water (see note)
2 tablespoons salt for boiling
Prepare the 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.
To the flour, add water and mix into a firm dough. Divide the dough into two and make long rolls.
Next, slice the dough and shape the dough in your hands to make the dumpling.
Add dumplings and 2 tablespoons salt to boiling water. When the dumpling floats to the top it is ready.
Drain and set aside. The finished cassava dumpling
Prepare the Curry Crab:
Add 2 tablespoons of 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 tablespoons of curry and the other half of the seasoning mixture in ⅓ 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 and allow to cook turning frequently for about two minutes.
Add the tomato. Mix the coconut powder in ½ cup water. Add the coconut milk to the crab.
Continue to cook for about a minute. Then add 3 cups of water. allow to cook until the crab turns red (about 5 minutes).
Note: If you're using the regular coconut milk then add 1 cup of water.
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.
- FOR SEASONING CRAB:
- 8 crabs
- 4 tbsp. curry divided
- 2 tbsp green seasoning
- 14 leaves Chadon Beni
- 6 cloves garlic
- 3 pimento peppers
- 1 dash pepper sauce
- FOR CURRYING CRAB:
- 1 medium tomato chopped
- 3 cloves garlic chopped
- ½ onion chopped
- 2 tbsp oil
- 1 tsp amchar masala and geera cumin
- ½ tsp saffron powder tumeric
- ⅓ cup water
- 2 cups coconut milk -OR- 2 pks 50 g coconut milk powder + ½ cup water
- Wash and clean the crab, then scald with hot water. Place in a large bowl and add green seasoning, 2 tablespoon curry, and half of the chopped pimento, chadon beni, garlic, pepper sauce mixture, and some of the lime pepper sauce. Cover and marinate overnight for about 3 hours.
- Mix up the crab and crack the gundy (claws). Mix saffron, geera, masala, 2 tablespoon of curry and the other half of the seasoning mixture in ⅓ cup water. Heat the oil over medium heat and add the garlic and onion.
- Add the curry; let it fry until it gets sticky. Add the crab. Allow to cook for about two minutes. Add the tomato and 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.
- Serve hot with cassava dumplings.
- 3 cups grated cassava
- 3 cups all-purpose flour
- 1 cup water
- 2 tbsp. salt for boiling
- Wash, peel and grate the cassava. Place grated cassava in a cloth and squeeze out the excess water. Retain the water. Add water to the "cassava water" to make 1 cup.
- Mix the cassava water and flour to form a firm dough. Divide into two and make long rolls. Slice and shape to make dumpling. When the dumpling floats to the top it is ready. Drain and set aside when cooked.