Tobagonian Curry Crab with Cornmeal Dumplings
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Ingredients
- 2 whole brown crab, cleaned and halved
- 2 tbsp trinidad curry powder
- 1 onion
- 2 garlic cloves
- 400 ml coconut milk
- 150 g fine polenta (cornmeal)
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 30 g
- Carbohydrate
- 34.5 g
- of which sugars
- 4.6 g
- Fat
- 26 g
- of which saturates
- 18.5 g
- Fibre
- 4.1 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the fine polenta with a little hot water and a pinch of salt to a firm dough, and roll into small dumplings.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the trinidad curry powder and cook for 1 minute until fragrant.
- 3
Pour in the coconut milk and 200ml water, add the whole scotch bonnet chilli, and bring to a simmer.
- 4
Add the crab halves and the cornmeal dumplings, cover and simmer for 20-25 minutes until the crab is hot through and the dumplings are cooked.
- 5
Lift out the scotch bonnet before serving the curry crab and dumplings hot.
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