Curry Stew Pacro and Dumpling

Curry Stew Pacro and Dumpling

Prep Time3 hrs 25 mins
Cook Time25 mins
Total Time3 hrs 50 mins
Course: Seafood
Cuisine: Caribbean, Fusion
Servings: 4
Author: Felix (Simply Trini Cooking)


  • 1 pack coconut milk powder 25g or 1 cup coconut milk
  • 1 cup flour
  • Water
  • 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


  • Knead the flour into a dough and let it rest for 15 minutes. Cover the bowl with a damp cloth. Roll out the dough thinly. Cut to desired width. Boil until the dumplings are floating. Drain and set aside.
  • 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 1/2 a lemon and wash again.
  • Season the pacro. Squeeze the other half of lemon Add green seasoning curry pepper and salt Mix thoroughly and marinate for at least 3 hours or overnight.
  • To cook, add 1 tbsp 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 1/2 cup water and simmer for 5 minutes; 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.


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Recipe © Simply Trini Cooking. All rights reserved

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