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
CURRY STEW PACRO AND DUMPLING
1 cup flour
Pacro (chitons), boiled and cleaned
2 tablespoon green seasoning
2 tablespoon curry
2 lemons, divided
pepper to taste
salt to taste
Roll out the dough thinly.
Boil until the dumplings are floating.
Drain and set aside.
Note: Even though I am showing you this first, you can do the dumpling while the pacro is marinating.
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 ½ a lemon and wash again.
The pacro is ready to season. Squeeze the other half of lemon.
Add green seasoning, curry, and pepper and salt.
Mix thoroughly and marinate for at least 3 hours or overnight. Now we're going to imagine that 3 hours has passed and the pacro is well marinated in the seasoning.
To cook, add 1 tablespoon 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 ½ cup water.
Allow it to simmer for 5 minutes then 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.
Dat was ah meal and ah half!
I look forward to receiving comments for this curry stew pacro and dumpling dish.