Curry Crab and Dumpling

A visit to Tobago, particularly Store bay is not complete without enjoying a meal of curry crab and dumpling.  This is considered the signature dish of Tobago and can be bought at the food court at Store bay which is situated after the car park and before the beach. There is an outdoor seating area which is covered with large umbrella shaped covering.  The dumplings are delicious (I prefer cassava dumplings) and the crab is time consuming to eat but well worth the effort.  Here is a recipe for curry crab and dumpling, hope you enjoy it as much as I did.

For Cassava Dumpling
3 cups grated cassava
3 cups all purpose flour
1 cup water
2 tbsp salt for boiling

For Crab (seasoning)
8 crab
4 tbsp. curry,
2 tbsp green seasoning
14 leaves Chadon Beni
6 cloves garlic
3 pimento peppers
1 dash pepper sauce

For Crab (currying)
1 medium tomato, chopped
3 cloves garlic, chopped
1/2 onion, chopped
2 tbsp oil
1 tsp amchar masala
1 tsp geera (cumin)
1/2 tsp saffron powder (tumeric)
1/3 cup water

2 cups coconut milk

1/2 cup water

Mix cassava, water and flour in a bowl and kneed until the dough is firm.  Divide the dough in two and make two long rolls.  Slice the rolls and flatten to shape dumpling.  Boil a pot of water and add the salt to water.  When the water starts to boil, add the dumplings and when the dumplings float to the top it is ready to be strained from the water and set aside.

Wash and clean the crab and scald in hot water with lime or lemon juice.  Season with green seasoning and 2 tbsp curry. Add garlic, chadon beni, pimento and pepper sauce.  Cover and let crab marinate for at least 4 hours in the refrigerator. In an iron pot, heat oil and add onion and garlic.  In a cup, mix saffron powder in a 1/3 cup of water, add garlic, curry, pimentos chadon beni, cumin and masala.  Add this mixture to pot and let it cook until most of the water evaporates.  Add crab in pot and turn frequently until crab is completely coated in curry.  Add tomatoes and coconut milk.  Add a cup of water and cook until crab turns red.  The crab is now ready to be eaten.  Serve over the cassava dumpling and enjoy!