Curry Crab and Cassava Dumpling
Author: Felix (Simply Trini Cooking)
Recipe type: Seafood
Cuisine: East Indian
Serves: 4 - 5
- FOR SEASONING CRAB:
- 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 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
- FOR CASSAVA DUMPLING:
- 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.
- 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.
Recipe © Simply Trini Cooking. All rights reserved