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.
Curry Stew Pacro and Dumpling: A Surprising Dish
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!
Curry Stew Pacro and Dumpling Recipe
1 cup flour
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
On to the pacro…
Adjust salt to taste. Serve over the dumpling.
Now to go look for some grapefruit juice or sea moss to wash it all down.
Dat was ah meal and ah half!
I look forward to receiving comments for this curry stew pacro and dumpling dish.