Remember the pacro water we made a while back? Well, I told you all not to throw away the pacro because today I'm posting another exotic dish made with the chitons. A favourite dish we make here in Trinidad and Tobago is curry stew pacro and dumpling.
In fact this is a popular dish in some areas. So popular, that a plate of this curry stew pacro and dumpling is expensive: about $40.00 a plate. Probably because of the aphrodisiac qualities but then cleaning these pacro is a lot of work as you will see in a while.
No matter what the reason for its high price, curry stew pacro and dumpling is a dish worth trying out. Who knows! Maybe you would get surprised at how it tastes. I certainly was. The texture and taste reminded me of some other meat I ate already ... I just couldn't put my hand on it though. I may have to make some more next time and try to figure out the taste! Anyhow, It was a wonderful experience doing this recipe for you all. Here's curry stew pacro and dumpling. Enjoy!
1 cup flour
water
To Season Pacro
Pacro (chitons), boiled and cleaned
2 tbsp green seasoning
2 tbsp curry
2 lemons, divided
pepper to taste
salt to taste
To Cook Pacro
1 tbsp curry
2 tbsp sugar
2 tbsp oil
1 pack coconut milk powder (25g) or 1 cup coconut milk
1/2 tbsp black pepper (optional)
1/2 tbsp salt
Knead the flour into a dough and let it rest for 15 minutes.Cover the bowl with a damp cloth.
Roll out the dough thinly.
Cut to desired width.
Boil until the dumplings are floating.
Drain and set aside.On to the pacro...
Soak the boiled pacro in some water with one lemon squeezed.
To clean, simply peel off the shell ...
...and clean out the "guts"
Then wash in the water to remove any particles.
Squeeze 1/2 a lemon and wash again.
The pacro is ready to season
Squeeze the other half of lemon
Add green seasoning
curry
pepper and salt
Mix thoroughly and marinate for at least 3 hours or overnight.
To cook, add 1 tbsp curry to the pacro
Heat the oil over a medium flame.
Add the sugar.
Stir constantly until the sugar "froths"
Add the pacro
Continue stirring until the curry gets sticky.
add about 1/2 cup water
and simmer for 5 minutes
add the coconut milk powder
Simmer for 5 more minutes.
To speed up the cooking process we pressure cooked the pacro for about 15 minutes.Adjust salt to taste. Serve over the dumpling.
Well this was a great dish and given the choice I would eat it again. Hope you enjoyed it.
Now to go look for some grapefruit juice or sea moss to wash it all down.
Dat was ah meal and ah half!
Ah gone!
