Tobagan curry crab

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The island of Tobago is full of the crystal clear waters and white sandy beaches you see on travel brochures everywhere. This curry crab recipe is what you'll often find along the coast, full of coconut and chilli heat.

First published in 2020

Tobago is the small sister island of Trinidad, fifty-two miles away. I went for a few days in 2018 after Trinidad Carnival and my favourite dish was curry crab served with cassava dumplings, so simple and delicious. After snorkelling in the crystal clear waters of the Buccoo Reef, this was the perfect lunch on a hot day with a cold beer. Find the recipe for the cassava dumplings here.





Place the crabs in a bowl with the lemon juice and cover with water, then drain, rinse and pat dry
Place the washed crab in a bowl and toss with the salt, black pepper and Green Seasoning until well coated. If the crabs have particularly large claws, crack them to allow the seasoning and sauce to permeate
Place a large saucepan big enough to hold the crab over a medium heat and add the vegetable oil. Once hot, add the curry powder and cumin, stir briefly, then add the white part of the spring onions, garlic and scotch bonnet
Cook for 1 minute, stirring, then add the crab pieces and continue to stir until well coated. Add the coconut milk, cover and bring to the boil. Once boiling, turn the heat down to a simmer and leave to cook for 8-10 minutes. If you notice the sauce starting to dry out and catch, add a little water
Serve the crab hot, garnished with the green part of the spring onions and the coriander, alongside rice or dumplings

Keshia Sakarah is a second-generation West Indian and owner of Caribe', a Caribbean restaurant based at POP Brixton in London.

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