Trinidad Curry Crab and Coconut Dumplings

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

crab

🥗Healthier: shrimp

💰Cheaper: canned crab

Shrimp offers a leaner protein option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Cornmeal provides a gluten-free alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Turmeric is a less expensive spice with similar color.

Season the snow crab with Cajun seasoning, citrus seasoning, fermentto pepper sauce, minced garlic, green seasoning, onions, and pmentoto pepper; mix well and marinate if desired.

In a pot over medium heat, add oil, matey seeds, and jeera; toast until dark brown but not burnt.

Add curry leaves and toast until they start to pop.

Stir in coconut curry powder, Amra masala, and jeera; toast on low for about 1 minute until grainy.

Add about half a cup of water to help the curry cook; allow it to thicken until oil separates.

Add the seasoned crab to the pot and toss to fry for about 5 minutes.

Mix in coconut milk powder and enough water to cover the crab; simmer until sauce reduces by half.

In a bowl, combine all-purpose flour, coconut milk powder, salt, and green seasoning; mix and add water to form a firm dough.

Rest the dough for 2 to 3 minutes, then roll it out and cut into squares.

Drop the dumplings into boiling water; cook until they float, then drain.

In another pot over medium heat, add butter or golden ray, onions, and pmentoto pepper; sauté until translucent.

Add the boiled dumplings to the pot and toss; mix in more coconut milk powder and a little water if needed for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens