Post by chief_cook2 on May 18, 2003 16:19:20 GMT -6
4 crabs (any kind available, should be fine)
2 tbs curry powder
2 tsp masala powder ( if available)
1/2 cup chopped chives or green onions
1 jalapeno pepper
1 habanero or scotch bonnet
4 cloves garlic
1 small onion
1 tbs chopped fresh cilantro
1/4 tsp black pepper
salt
1 brown coconut (see produce section)
1 1/2 tbs oil
Take the backs of the crabs off and wash properly or just buy
pre-packaged crabs! Give the pinchers or claws a good whack just to
crack the shell. Add 2 tsp curry powder and 1 tsp masala. Season the
crab with everything else except the coconut and set aside. A word of
warning...use just about 1/4 of the habanero or scotch bonnet or more
if you like it hot! Crack open coconut, remove outer shell and
discard water inside. Cut the 'meat' of the coconut in strips not
more than 1/4 inch wide and process in the blender (with water) until
it is very fine. Pour blended coconut into a sieve or strainer and
squeeze as much juice ( called coconut milk in the Caribbean) as
possible, this is what you're going to use to simmer the crabs.
DUMPLINGS
3 cups flour
1/2 tsp sugar
salt
Combine all ingredients in bowl, gradually add water while kneading
until all the flour is incorporated into a ball. The dough should not
be too 'wet' so sprinkle some flour and continue kneading until it's
not sticky anymore and set aside. Heat the oil in a 4qt pot with lid.
Put remaining curry powder and masala in a cup and add 1/4cup of
water, stir well. When oil is hot, throw the water/curry /masala
mixture in and allow to simmer, stirring constantly till most of the
water has steamed off, the curry mixture will start to bubble. Throw
the crabs in and stir to coat with curry mixture. Allow to simmer
just till there is no liquid in the pot and then add enough of the
coconut milk to cover the crabs. Cover and leave for 15 minutes.
While the crabs are bubbling, roll or press out the dough till it's
about 1/2 inch thick and cut into 1 1/2inch strips. Add the dumplings
one at a time, it's a good idea to distribute them all over the pot so
they don't stick together. When the dumplings start floating, they
are done. Leave pot uncovered, taste for salt and leave until your
preferred gravy consistency...I like my gravy thick. This dish is a
bit tiresome to eat but it's definitely worth it! Serves 2.
2 tbs curry powder
2 tsp masala powder ( if available)
1/2 cup chopped chives or green onions
1 jalapeno pepper
1 habanero or scotch bonnet
4 cloves garlic
1 small onion
1 tbs chopped fresh cilantro
1/4 tsp black pepper
salt
1 brown coconut (see produce section)
1 1/2 tbs oil
Take the backs of the crabs off and wash properly or just buy
pre-packaged crabs! Give the pinchers or claws a good whack just to
crack the shell. Add 2 tsp curry powder and 1 tsp masala. Season the
crab with everything else except the coconut and set aside. A word of
warning...use just about 1/4 of the habanero or scotch bonnet or more
if you like it hot! Crack open coconut, remove outer shell and
discard water inside. Cut the 'meat' of the coconut in strips not
more than 1/4 inch wide and process in the blender (with water) until
it is very fine. Pour blended coconut into a sieve or strainer and
squeeze as much juice ( called coconut milk in the Caribbean) as
possible, this is what you're going to use to simmer the crabs.
DUMPLINGS
3 cups flour
1/2 tsp sugar
salt
Combine all ingredients in bowl, gradually add water while kneading
until all the flour is incorporated into a ball. The dough should not
be too 'wet' so sprinkle some flour and continue kneading until it's
not sticky anymore and set aside. Heat the oil in a 4qt pot with lid.
Put remaining curry powder and masala in a cup and add 1/4cup of
water, stir well. When oil is hot, throw the water/curry /masala
mixture in and allow to simmer, stirring constantly till most of the
water has steamed off, the curry mixture will start to bubble. Throw
the crabs in and stir to coat with curry mixture. Allow to simmer
just till there is no liquid in the pot and then add enough of the
coconut milk to cover the crabs. Cover and leave for 15 minutes.
While the crabs are bubbling, roll or press out the dough till it's
about 1/2 inch thick and cut into 1 1/2inch strips. Add the dumplings
one at a time, it's a good idea to distribute them all over the pot so
they don't stick together. When the dumplings start floating, they
are done. Leave pot uncovered, taste for salt and leave until your
preferred gravy consistency...I like my gravy thick. This dish is a
bit tiresome to eat but it's definitely worth it! Serves 2.