Shivi Ramoutar served up tasty curry crab and dumplings recipe on Saturday Kitchen.

The ingredients for the green seasoning are: 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 and 500g 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 and 1 Scotch bonnet pepper.

For the dumplings: 150g self-raising flour, 1 tsp baking powder and large pinch sea salt.

To serve: 2 tbsp micro coriander and 2 tbsp red amaranth,

See recipes by Shivi in her book titled: The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer available from Amazon now.