Curry Conchs and Dumpling

If you are willing to try something different, you should try this Curry Conchs and Dumpling.

Ingredients

• 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

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 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.

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.

* https://www.simplytrinicooking.com/dumplings/

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Recipe © Simply Trini Cooking. All rights reserved