Port of Spain Crabs and Dumplings

For the Dumplings:
150g plain flour
2 pinches of salt

For the Crab:
1 tsp vegetable oil
1 tbsp finely-chopped onions
3 garlic cloves, finely chopped
2 pimento (cayenne) chillies, finely chopped
2 tsp curry powder blended to a paste with 2 tbsp water
1 tsp ground cumin
50g crab meat
3 tbsp coconut milk
salt, to taste

Method:

Combine the flour and salt in a bowl, add about 6 tbsp water and bring the mixture together as a dough. Turn onto a lightly-floured work surface and knead for about 2 minutes, or until the mixture comes together as a smooth and elastic ball. Cover in clingfilm (plastic wrap) and set aside to rest for 15 minutes.

When the dough has rested, add 500ml water to a pan with a pinch of salt and bring to a boil. Slice the dough into 6mm thick disks and roll these between your palms into ropes about 6mm wide. Cut each rope at a slant into 1.5cm long pieces. Add these to the boiling water and boil rapidly for about 4 minutes. Remove with a slotted spoon, drain and set aside.

Meanwhile, heat the oil in a pan and use to fry the onion and garlic for about 1 minute. Now add the chillies and fry for a further 30 seconds before stirring-in the curry paste and the cumin. Fry for a further 30 seconds then add the crab meat. Fry for a further 30 seconds, tossing to combine, then add the coconut milk. Bring to a simmer, stirring constantly, then season with salt to taste.

To serve, divide the dumplings between four serving plates then spoon the crab meat mixture over the top. Serve hot.