Curry Conch(s) is the topic of conversation in the ‘How To?’ kitchen today.
Yield: 4 to 6 Servings
Ingredients:
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)
Method:
 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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