How To Make Trini Curry Conch
Curry Conch(s) is the topic of conversation in the ‘How To?’ kitchen today.
Yield: 4 to 6 Servings
Coconut Milk Powder - ½ cup
Warm Water - 1 ½ cups
Conch – 1lb (skin removed)
All Purpose Flour - 2 tbsp
Lime Juice - 1 tbsp
Salt - 1 tsp
Hot Pepper or Pepper Sauce - ½ tbsp
Chadon Beni – 2 tbsp (finely chopped)
Pimento Peppers – ¼ cup (finely chopped)
Fine Thyme - 2 tbsp (finely chopped)
Garlic – 2 tbsp + 2 tbsp (finely chopped)
Vegetable Oil - 3 tbsp
Curry Powder - 2 tbsp
Geera Powder (Cumin) - ½ tsp
Onion- ½ cup (finely chopped)
Mix coconut milk powder with warm water and set aside.
Cut conch into bite sized pieces and place into a bowl.
Add flour and mix until conch is fully coated in flour.
Rinse off flour thoroughly with cold water, drain and set aside.
Add the following to the conch: lime juice, salt, hot pepper, chadon beni, pimento, thyme, 2 tbsp. garlic, mix well, cover and let sit for 30 mins.
In a medium pot over medium to high heat, add vegetable oil and allow to heat up for 1 min.
Add curry powder and geera powder, stir and let cook for 3 mins or until curry becomes a little dark.
Stir in onions and garlic, ensuring curry coats both.
Allow to cook for another 2 mins.
Add seasoned conch and mix thoroughly.
Cover with a sealed lid.
When the liquid is reduced and sticking begins, stir and lower heat to low to medium.
Add coconut milk mixture a little at a time stirring every 5 minutes to ensure no sticking occurs.
Cover and allow to cook (about 45 minutes).
Season with salt and let simmer until the desired thickness is reached (You can add more liquid to make a thinner gravy).
Once a knife penetrates the conch easily it is cooked.