Tobago curry crab and dumpling

Step 1: Check 3 ⅓ lb blue crabs before you start: live crabs should be moving; discard any frozen or fresh crab that smells of ammonia. Chill live crabs in the freezer for 20 minutes to make them sleepy, then pull off the top shell, remove the grey gills and stomach, and cut each body in half. Lightly crack the claws with the back of a heavy knife.

Step 2: Wash the crab pieces in water with 1 lime juice, drain, and rub with 4 tbsp Trini green seasoning and ¾ tsp salt. Keep in the fridge while you make the dough.

Step 3: Mix 9 oz plain flour with ¾ tsp salt and add ½ cup cold water gradually, kneading for 3 minutes into a firm, smooth dough. Cover and rest for 15 minutes.

Step 4: Heat 3 tbsp vegetable oil in a large wide pot over a medium heat. Fry 1 onion for 4 minutes until soft, then add 5 cloves garlic and fry for 1 minute.

Step 5: Add the 3 tbsp Caribbean curry powder paste and 1 tsp ground roasted cumin (geera) and fry, stirring, for 3–4 minutes until the paste darkens and the oil separates. Common mistake: adding the crab before the curry is cooked out; the sauce will taste raw and gritty.

Step 6: Add the crab and 1 scotch bonnet pepper and stir well to coat every piece in the curry. Cook for 5 minutes, turning, until the shells start to turn red.

Step 7: Pour in 1 ¾ cups coconut milk and 1 ¼ cups water, bring to the boil, then cover and simmer over a medium-low heat for 15 minutes.

Step 8: Meanwhile, divide the dough into 8 pieces and roll each into a flat tongue about 12 cm long and 5 mm thick.

Step 9: Lay the dumplings on top of the curry, pushing them into the sauce, cover and simmer for 12–15 minutes, until they are cooked through and no longer doughy in the middle. The crab shells should be bright red-orange and the meat white and opaque.

Step 10: Taste the sauce for salt, scatter over 2 tbsp chadon beni (culantro) or coriander and serve hot with bowls for the shells.