Yield: 4 Servings
Crab - 1lb
Vinegar - 1/4 cup
Salt - 2 tsp
Black Pepper - 1 tsp
Fresh Green Seasoning - 1/2 cup
Curry Powder - 2 tbsp + 2 tbsp
Ground Masala - 1 1/2 tsp + 3/4 tsp
Coconut Oil - 1/4 cup
Onion - 1/4 cup (finely chopped)
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - 1 tsp (finely chopped)
Pimento Pepper - 2 tbsp (finely chopped)
Geera/Whole Cumin - 1 tsp
Caripoulé Leaves - (5 - 6) young leaves
Water - 1/2 cup + 1/3 cup
Coconut Milk - 2 cups
Chadon Beni - 1/3 cup (finely chopped)
Flour - 1 cup
Salt - 1/4 tsp
Remove any dirt and fine hair from crab.
Wash and let crab soak in warm water and vinegar for 10 minutes.
Rinse with cold water and allow crab to air dry.
Place crab in a bowl and season with salt, black pepper, green seasoning, 2 tbsp curry powder and 1/2 tbsp ground masala.
Let marinate for 2 hours or overnight.
Heat pot over medium to high heat.
Add oil and allow to heat up.
Add onion, garlic, pepper, pimento, geera and caripoulé leaves.
Allow to cook for 2 minutes.
Add remaining curry powder and ground masala.
Allow to dry out, to a thick, grainy paste.
Stir in 1/2 cup of water.
Bring heat up to high and allow curry mixture to reduce to a thick paste (about 5 minutes).
Reduce heat to medium to low
Stir in crab, coating it with curry paste.
Cover and let cook for 2 minutes.
Stir in coconut milk, chadon beni and additional water if so desired.
Reduce heat to low, cover and let cook for 10 minutes.
Taste for salt.
In a bowl, mix together flour and salt.
Add in 1/3 cup of water and knead until it forms into a dough (about 5 minutes).
Cover with a damp cloth and let rest for 10 minutes.
Roll out dough to 1/4" thick with a rolling pin.
Cut into desired shape and cook in boiling water.
You’ll know it’s ready as soon as it floats to the top.
Serve with Curry Crab and Enjoy!