Curry Conchs and Dumpling

Curry Conchs and Dumpling

Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
Course: Seafood
Cuisine: East Indian
Servings: 4 - 5
Author: Felix (Simply Trini Cooking)


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


  • DUMPLING *(See link below)
  • Boil the dumpling, drain and set aside.
  • Wash and clean the conch in water with 1tbsp of lime juice added
  • (That’s about 1/2 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 tbsp Curry, 1 tbsp 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 tbsp of curry powder.
  • Add 5 tbsp 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.


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.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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