Curry Crab and Cassava Dumpling

Time to enjoy a little curry crab and cassava dumpling. The brown crab is a popular seafood delicacy that is abundant during the rainy season. It is highly sought after for its delicious taste and unique texture, making it a favorite among seafood lovers. In fact, it has become a staple dish in many cultures around the world, particularly in coastal regions where fishing is a significant part of the local economy.

Curried crab with dumplings is a classic dish that has been enjoyed for generations. It is a flavorful and hearty meal that is perfect for any occasion. The combination of succulent crab meat and aromatic curry spices creates a rich and complex flavor profile that is enhanced by the soft and fluffy dumplings. This dish is not only delicious but also easy to prepare, making it an ideal choice for home cooks who want to impress their guests with a traditional seafood dish. Overall, the brown crab and curried crab with dumplings are timeless classics that will continue to be enjoyed for years to come.

Ingredients

• 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
• 1/2 onion chopped
• 2 tbsp oil
• 1 tsp amchar masala and 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
• 2 tbsp salt for boiling

Instructions

• 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 1/3 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.

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Recipe © Simply Trini Cooking. All rights reserved

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Curry Crab and Cassava Dumpling

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Seafood

Cuisine: East Indian

Servings: 4 – 5

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

• 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
• 1/2 onion chopped
• 2 tbsp oil
• 1 tsp amchar masala and 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
• 2 tbsp salt for boiling

Instructions

• 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 1/3 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.