This dish is from Shairoon Nicholas of Santa Cruz, located in the valley of Trinidad’s Northern Range. Most blue crabs come from the Mayaro area along the southeast coast. Popular throughout the country, this dish is a particular favorite on Tobago, Trinidad’s sister island.
Combine the flour, salt, oregano, and garlic powder in a bowl. Using an electric mixer to blend, slowly add about ¾ cup of water, just until dough comes together into a ball. Knead by hand for 2 minutes to form a firm, hard dough. Set aside to rest for 15 minutes.
Pour the lime juice over the crabs, toss well, and rinse with cold water. Combine the onion, garlic, and herbs with
Heat the canola oil in a heavy-bottomed deep pot. Reduce the heat and add the curry powder and cook the curry, stirring constantly, for 1 minute. Add the crabs and toss well to coat.
Add the coconut milk,
While the crabs are cooking, complete the dumplings by dividing the dough into walnut-size balls. Roll each ball between your palms to form an egg shape. Flatten each between your hands to form thick patties. Bring
To serve, place the drained dumplings on a deep serving platter. Arrange the crabs over them and pour the sauce on top.
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