Spicy Crabs With Coconut Dumplings. - cooking recipe

Ingredients

3 limes, halved
4 large crabs
spicey seasoning
1 tablespoon curry powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon allspice
1 tablespoon fresh thyme, chopped
2 garlic cloves, finely chopped
1 large onion, finely chopped
1 scotch bonnet pepper, seeded & finely chopped
2/3 cup olive oil
sauce
6 tablespoons oil
6 tablespoons butter
2 large onions, finely chopped
2 garlic cloves, finely chopped
2 scotch bonnet peppers, finely chopped and seeded
2 tablespoons curry powder
1 quart coconut milk
1 cup tomato ketchup
salt and pepper, to taste
Coconut Dumplings
8 ounces finely grated coconut
1 1/4 cups all-purpose flour
1 pinch salt

Preparation

Kill and clean crabs--cut and rub lime juice over crabs to clean further; place in bowl.
Mix together spicy seasoning ingredients in bowl, then add to crabs.
Stir to coat all the crabs with seasoning.
Cover, and place in fridge for 2-3 hours.
To make a sauce, heat oil and butter together in large saucepan.
Fry onion, garlic and chile until onions are transparent.
Add curry powder and coconut milk.
Bring to boil, and then add seasoned crabs.
Lower heat and simmer for approximately 20 minutes or until crabs have changed color and meat is tender.
Stir in ketchup; season with salt and pepper, then cook for further 10 minutes.
Coconut dumplings:
Mix grated coconut, flour and salt together.
Add enough coconut milk to make a firm dough.
Form into small balls about size of golf balls, and then flatten them with palms of hands.
Bring 1 quart water to the boil; add dumplings.
Boil for 10-15 minutes or until cooked.
Drain and serve hot with the crabs.