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Saint Vincent Curry Conch with Dumplings
Saint Vincent Curry Conch with Dumplings is a traditional Saint Vincent and the Grenadines recipe for a classic curry of tenderised conch meat in a coconut milk base with hot chilli that's finished with dumplings. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Saint Vincent Curry Conch with Dumplings.
prep time
45 minutes
cook time
45 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesVegetable RecipesSaint-vincent Recipes
As with most recipes, the conch needs to be tenderized before using in this recipe. There are three main methods: bash it with a meat mallet; pressure cook for 45 minutes or slow cook over night. The conch meat thus treated can be used directly in this recipe.
Ingredients:
500g conch meat
juice of 1 lime
2 tbsp coconut oil
2 tbsp
curry powder
125ml coconut milk
1 hot pepper (scotch bonnet or habanero chilli)
1 small onion, chopped
2 tsp garlic, minced
2 sprigs of fresh thyme
1 tsp paprika
1 spring onion, thinly sliced
250ml of water
1 tsp salt
1 tsp ground black pepper
For Dumplings:
250g plain (all-purpose) flour
1 tsp salt
80ml cold water
1l of water (for cooking)
1 tbsp oil
Method:
Wash conch with water and lime juice then discard water. Tenderise the conch using the method you prefer. I bashed it with a meat mallet (great for getting rid of your aggression!) then cut the conch meat into bite-sized pieces.
Place a wok or pan over medium heat. Once hot, add in the oil and use to fry the garlic, onion and spring onion for about 4 minutes. Scatter over the curry powder and paprika and continue stir-frying for 5 minutes.
Add the conch meat and stir to ensure it's completely coated in the spices before adding the coconut milk, water, thyme and chilli. Bring to a simmer, cover and cook for about 40 minutes, or until the conch is fully tender.
In the meantime prepare the dumplings. Bring 1l water to a boil and add the salt and oil. Sift the flour in a bowl then form a well in the centre and add the cold water. Mix the flour into the water until completely combined then start kneading. Keep on kneading until the dough is smooth and elastic (if the dough is sticky add a little flour [about a tablespoon]). Cover the bowl and set aside to rest for 5 minutes.
Divide the dough into 8 pieces and shape these into balls. Knead each ball into discs (or use a rolling pin) then carefully drop into the pan of boiling water. Cook for 10 minutes then drain with a slotted spoon and set aside to add to the curry.
If the conch is not ready add a little more water and continue cooking. Note that the gravy should be thick before adding the dumplings, so if it's not thick enough remove the lid, increase the heat and boil gently for a short while.
Add in the dumplings and allow to warm through for a few minutes. Garnish with your choice of coriander leaves, spring onions and or mint leaves. Serve immediately.
