Curried Crab and Dumplings East Indian DelicaciesSeafood Recipes
For the Curried Crab
- 2 tablespoons Golden Ray Margarine
- 2 tablespoons Blue Band Margarine
- 1 tablespoon lime juice or white vineger
- 8 crabs, marinated in green seasoning overnight or 2 x 170g cans white crab meat, drained
- 4 tablespoons curry powder, divided into 2 tablespoons each
- 2 tablespoons green seasoning
- 14 chadon beni leaves, chopped
- 6 cloves garlic, chopped
- 3 pimento peppers, chopped
- 1 dash pepper sauce or 1 scotch bonnet
- 1 medium tomato, chopped
- 1 teaspoon amchar masala and geera (cumin)
- 1/2 teaspoon saffron powder
- 1/2 cup water
- 2 cups coconut milk
For the Dumplings
- 3 cups all purpose flour
- 1 cup water
- 2 tablespoons salt
Prep Time: 20 minutes
Bake Time: 30 minutes
- Mix flour and water to form a firm dough. Divide into two and make long rolls. Slice and shape to make dumplings. Cook in boiling water mixed with salt until dumplings float to the top of the pot. Drain and set aside when cooked.
- If using fresh crabs, wash and clean crabs then scald with hot water. Place in a large bowl and add lime juice or white vineger, green seasoning, curry powder and half of the chopped pimento, chadon beni and garlic. Cover and marinate overnight. If using tinned crab meat simply marinate about 20 minutes prior to cooking.
- Melt Blue Band Margarine in a large pot over medium heat. Add curry powder, saffron, geera, masala, 1/2 cup water and cook for 5 to 10 minutes.
- Add the other half of the seasoning mixture- pimento, chadon beni and garlic and cook for 5 minutes
- Crack the large claws of the crabs then add to the pot, stir so they are covered in the curry mixture. Cook for 2 minutes, the add Golden Ray, tomato, coconut milk and the pepper sauce or scotch bonnet.
- Continue to cook for a few minutes then add 1 cup water. Allow to cook for about 15 - 20 minutes or until the crab turns red.
- Serve hot with dumplings