Tobago Curry Conch with Dumplings is a traditional Tobagan (from Trinidad and Tobago) recipe for a classic curry of tenderized conch meat finished with flour dumplings. The full recipe is presented here and I hope you enjoy this classic Tobagan version of: Tobago Curry Conch with Dumplings.
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Ingredients:
500g conch meat
1 lime or 4 tbsp lime juice
2 tbsp coconut oil
2 tbsp Trini curry powder
120ml coconut milk
1 hot pepper (habanero typically)
1 small onion, chopped
2 tsp garlic, minced
2 spring onions, chopped
250ml of water
1 tsp salt
1 tsp freshly-ground black pepper
For the Dumplings:
250g plain (all-purpose) flour
1 tsp salt
80ml cold water
1l of water
1 tbsp oil
Method:
Wash conch with water and lime juice then discard the water.
Tenderise the conch using the method you prefer: Boil in water for 90 to 120 to get tender or pressure cook for about 40 minutes. Alternatively, butterfly each piece of conch to thin pieces or use a meat mallet and hammer each piece till thin. I pounded my conch with a meat mallet as I was feeling a little stressed that day.
Take the conch meat and cut into bite-sized pieces.
Place a pan or wok over medium-high heat. Once hot add the coconut oil and fry the garlic, onion, and spring onion for about 90 seconds. Scatter over the curry powder and continue frying, stirring often, for about 5 minutes or until the curry is grainy.
Add the conch pieces and fry, stirring, to ensure that the conch pieces are completely coated in the curry mixture. At this point pour in the coconut milk and water then add the chilli (keep whole).
Bring to a boil, reduce to a simmer and cook for about 30-45 minutes, or until the conch meat is completely tender. Test the conch meat to ensure it's tender. If not done enough for your liking, add a little more water and continue to cook. The gravy should also be nice and thick at this point.
For the dumplings. Combine the 1l water with the salt and oil in a large saucepan. Sift together the flour and salt in a bowl then, whilst kneading with your hand slowly work in the cold water until the ingredients come together as a dough. If the dough is too sticky add a little flour (about a tablespoon) at a time till the consistency is just a little sticky.
Shape into a ball, put in the bowl, cover and set aside to rest for 5 minutes. Now divide the dough into 6 equal pieces and shape into balls. Knead each ball into a dish then drop into the boiling salted water and cook for about 10 minutes, or until they are floating on the surface of the pan. Remove with a slotted spoon or spider then transfer to the curry for the final 5 minutes of cooking.
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