A Perfect Curry Stew Pacro and Dumpling

This hearty meal is not only delicious, but it also reminds us of the importance of resourcefulness and creativity in the kitchen. With a little bit of imagination, we can turn what some might consider scraps into a mouth-watering dish that will leave us feeling satisfied and fulfilled. As we savor each bite of this curry stew pacro and dumpling, let us also reflect on the lessons we can learn from its creation.

Just like in the kitchen, in life, we are often faced with challenges that may seem insurmountable. But just like how we can turn pacro into a delicacy, we can also turn our obstacles into opportunities for growth and success. So the next time you find yourself faced with a difficult situation, remember the flavors of this dish and let it inspire you to push through. Have faith in your abilities and trust the process. Just like how a stew needs time to simmer and develop its flavors, give yourself time to work through the challenges you face. And just like how dumplings need patience to cook properly, have patience with yourself and the situations you find yourself in.

CURRY STEW PACRO AND DUMPLING

Prep Time: 3hours hrs 25minutes mins

Cook Time: 25minutes mins

Total Time: 3hours hrs 50minutes mins

Course: Seafood

Cuisine: Caribbean, Fusion

Servings: 4

Ingredients

  • 1 pack coconut milk powder 25g or 1 cup coconut milk
  • 1 cup flour
  • Water
  • TO SEASON PACRO:
  • 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. salt
  • 1/2 tbsp. black pepper optional

Instructions

  • 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

Curry Stew Pacro and Dumpling

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

Ingredients

  • 1 pack coconut milk powder 25g or 1 cup coconut milk
  • 1 cup flour
  • Water
  • TO SEASON PACRO:
  • 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

Instructions

  • 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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