Crab curry and dumplings

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 30 mins

Serves 2

By Shivi Ramoutar
From Saturday Kitchen


For the green seasoning

  • ½ bunch chives
  • ½ bunch coriander
  • ¼ bunch parsley
  • 1 garlic clove, roughly chopped
  • 3 sprigs thyme, leaves picked
  • dash Scotch bonnet pepper sauce
  • 1 lime, juice only
  • 1 tbsp curry powder
  • salt and freshly ground black pepper

For the curry crab

  • 4 raw crab claws, ideally spider, King or Cornish crab
  • 500g/1lb 2oz cooked white crab meat

For the sauce

  • 3 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 4 garlic cloves, grated
  • 1 heaped tbsp curry powder
  • 1 tbsp garam masala
  • 400g tin coconut milk
  • 1 Scotch bonnet pepper

For the dumplings

  • 150g/5½oz self-raising flour
  • 1 tsp baking powder
  • large pinch sea salt

To serve

  • 2 tbsp micro coriander
  • 2 tbsp red amaranth


  1. Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes.

  2. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry.

  3. Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking.

  4. In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside.

  5. To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth.

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