- 6 – 8 large crabs, washed and cleaned
- 2 – 3 limes, juiced
- 1 cup water
- 2 cups coconut milk
- 4 cloves garlic, chopped
- 2 tbsp chopped celery
- 3 blades shadon beni, chopped
- 2 tbsp chopped fresh thyme
- 2 tbsp curry powder
- ½ hot pepper, chopped
- 3 tbsp oil
- Salt and black pepper to taste
- 3 cups flour
- ½ tsp salt
- Pinch black pepper
Mix lime juice and a little water together. Cut crabs into pieces and soak in mixture for 5 minutes. Pour off lime water.
Season crabs with garlic, celery, shadon beni and thyme. Leave in refrigerator to marinate for half hour.
Make dough for dumplings. In a bowl mix together flour, salt, black pepper with enough water to make a firm dough. Knead for a few minutes and form into a ball. Leave to rest for half hour.
Form the dough into balls and flatten into a disc. Cook the dumplings in boiling water for approximately 5 – 10 minutes until cooked through.
In a small bowl, mix into a paste with some water, the curry powder, pinch of salt and hot pepper.
Heat oil in a pot. Add the curry paste and cook for a few minutes until the paste is thick. Add the crabs and stir well. Add the coconut milk and a little black pepper.
Cover a let cook on a low heat for 20 – 25 minutes. Taste and adjust seasoning. Serve with dumplings.