Trinidad Curry Crab and Dumplings
A celebrated dish, especially from Tobago, featuring tender crab simmered in a rich, aromatic coconut curry sauce, served with soft, chewy flour dumplings.
🧂 Ingredients
- 1 kg Crabs(cleaned and cut into sections (e.g., mud crabs or snow crabs))
- 1 can (13.5 oz) Coconut milk(full fat)
- 3 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Green seasoning(blend of herbs and aromatics)
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1-2 small Pimento peppers or habanero(finely chopped (optional))
- 2 tablespoons Culantro (shado beni)(chopped (optional))
- to taste Salt
- to taste Black pepper
- 2 tablespoons Vegetable oil
- 2 cups All-purpose flour(for dumplings)
- approx. 1 cup Water(for dumplings)
- 1 teaspoon Salt(for dumplings)
👨🍳 Instructions
- 1
Clean the crabs thoroughly. If using whole crabs, cut them into manageable sections. Wash with lime juice and water, then drain well.
💡 Tip: Ensure crabs are fresh for the best flavor. - 2
In a bowl, mix the curry powder with about 1/4 cup of water to form a paste. Set aside.
💡 Tip: This helps to bloom the spices. - 3
In a large saucepan or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and optional chopped pimento peppers and culantro, sauté for another minute until fragrant.
- 4
Add the curry paste to the pot and cook, stirring constantly, for about 3 minutes until fragrant.
💡 Tip: Be careful not to burn the curry. - 5
Pour in the coconut milk and bring to a gentle boil. Add the green seasoning, salt, and black pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 6
Add the prepared crab sections to the pot. Stir to coat with the curry sauce. Cover the pot and bring to a boil, then reduce heat to a simmer.
💡 Tip: Ensure the crabs are submerged in the sauce. - 7
Simmer for about 25-30 minutes, or until the crab is cooked through and the sauce has thickened slightly. Stir occasionally.
- 8
While the crab is simmering, prepare the dumplings: In a bowl, combine the flour and salt. Gradually add water, mixing to form a soft, pliable dough. Knead lightly for a minute or two until smooth.
💡 Tip: The dough should be soft enough to drop from a spoon but not sticky. - 9
Roll small portions of the dough between your palms to form finger-sized dumplings.
- 10
Add the dumplings to the simmering curry crab. Cover and cook for another 10-15 minutes, or until the dumplings are cooked through and have floated to the surface.
- 11
Serve the curry crab and dumplings hot, ensuring each serving gets plenty of sauce.
💡 Tip: This dish is traditionally eaten with your hands.
💡 Pro Tips
- ✓Use fresh crab for the best flavor.
- ✓Adjust the amount of curry powder and chili peppers to your spice preference.
- ✓If you can't find culantro (shado beni), fresh cilantro can be used as a substitute.
- ✓Ensure the dumplings are cooked through; they should be soft and slightly chewy.
🔄 Variations
- Some recipes include grated cassava or cornmeal in the dumpling dough for a different texture.
- Add a splash of rum or white wine to the curry sauce for added depth.
- For a richer sauce, use only coconut milk and omit the water.