Curry Conchs and Dumpling
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: East Indian
Serves: 4 - 5
  • 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
  • ½ tsp turmeric powder
  • 4 tbsp curry powder, divided
  • ½ hot pepper (scotch bonnet)
  • 2 tbsp oil
  • 2 cups flour (for dumpling)
  1. DUMPLING *(See link below)
  2. Boil the dumpling, drain and set aside.
  4. Wash and clean the conch in water with 1tbsp of lime juice added
  5. (That’s about ½ a lime squeezed)
  6. Cut each conch in two and wash again.
  7. Blend the chadon beni, hot pepper, and 5 cloves of garlic. Set aside.
  8. Drain the water from the conch and add salt, 1 tbsp Curry, 1 tbsp lime juice And 3tbsp of the green seasoning mixture.
  9. Mix well and marinate for at least 3 hours.
  10. In a cup, add the geera powder, amchar masala powder,
  11. turmeric powder and the remaining 3 tbsp of curry powder.
  12. Add 5 tbsp water and mix well.
  13. Heat the oil; add the remaining 3 cloves of garlic (chopped) and add the curry mixture.
  14. When the mixture looks sticky add the conchs.
  15. Let cook for a while until it has sticky appearance
  16. (meaning that most of the water has evaporated)
  17. Add the coconut milk and pressure cook for about 35 to 40 minutes.
  18. 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.

Recipe by Simply Trini Cooking at