Curry Crab and Cassava Dumpling

Curry Crab and Cassava Dumpling

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Seafood
Cuisine: East Indian
Servings: 4 - 5
Author: Felix (Simply Trini Cooking)


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


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved


1 thought on “Curry Crab and Cassava Dumpling”

  1. This dish is one of my favorites. It takes me back to some good memories, when I was much
    younger in my native Island Trinidad and Tobago…I followed your recipe but decided to make
    One slight change. I use King Crabs instead. They’re expensive but they contain more meat and
    was well worth it. I cracked the shells and after seasoning I set overnight in refrigerator….Let me
    tell You… This dish was finger licking good!,, The flavor make my taste buds alive.. Thank you for your
    recipe it will be top ten on my list…*****

Comments are closed.

Scroll to Top