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  • Arlene

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.


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