Go Back
Print

Curry Conchs and Dumpling

Course Seafood
Cuisine East Indian
Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Servings 4 - 5
Author Felix (Simply Trini Cooking)

Ingredients

  • 2 lbs conchs cleaned
  • 2 teaspoon salt
  • 10 leaves chadon beni
  • 1 head garlic 8 cloves, cleaned and chopped
  • 2 tablespoon lime juice divided
  • 3 cups coconut milk
  • 2 teaspoon amchar masala
  • 1 teaspoon geera powder
  • ½ teaspoon turmeric powder
  • 4 tablespoon curry powder divided
  • ½ hot pepper scotch bonnet
  • 2 tablespoon oil
  • 2 cups flour for dumpling

Instructions

  • DUMPLING *(See link below)
  • Boil the dumpling, drain and set aside.
  • CURRY CONCHS
  • Wash and clean the conch in water with 1tbsp of lime juice added
  • (That’s about ½ a lime squeezed)
  • Cut each conch in two and wash again.
  • Blend the chadon beni, hot pepper, and 5 cloves of garlic. Set aside.
  • Drain the water from the conch and add salt, 1 tablespoon Curry, 1 tablespoon lime juice And 3tbsp of the green seasoning mixture.
  • Mix well and marinate for at least 3 hours.
  • In a cup, add the geera powder, amchar masala powder,
  • turmeric powder and the remaining 3 tablespoon of curry powder.
  • Add 5 tablespoon water and mix well.
  • Heat the oil; add the remaining 3 cloves of garlic (chopped) and add the curry mixture.
  • When the mixture looks sticky add the conchs.
  • Let cook for a while until it has sticky appearance
  • (meaning that most of the water has evaporated)
  • Add the coconut milk and pressure cook for about 35 to 40 minutes.
  • Serve over the dumpling.

Notes

When the dumpling floats to the surface it is ready. You can double check by cutting one with a knife or edge of a spoon.
* http://simplytrinicooking.com/dumplings/