Curried Conch Meat

Posted by On July 25, 2016 0 Comment
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Curried Conch - Seafood Recipes

Curried Conch

So soft and succulent, it’s no wonder that Curried Conch Meat is such a popular dish throughout the islands. If you haven’t tried conch, its flavor and texture is similar to scallops or clams, but a bit firmer. In this recipe, however, the conch is tenderized before cooking so that the result is nice and delicate. 

INGREDIENTS

  • 2-3 lbs conch meat
  • 1/4 tbsp sea salt
  • 2 medium onions (diced)
  • 4 heads garlic (diced)
  • 2 tbsp pimento seed (whole)
  • 1 tbsp parsley (dried)
  • 3 stalks scallion (diced)
  • 2 ripe scotch bonnet peppers (cut in half)
  • 3 sprigs thyme
  • 2-3″ piece of ginger
  • ¼ cup coconut oil (or other oil)
  • 2 to 3 tbsp. curry powder
  • 2 tbsp white vinegar or lime juice
  • 4 to 6 cups water
  • 1/4 lb chocho, optional (peeled and diced)
  • 1/4 lb carrot, optional (peeled and diced)
  • 1/4 lb irish potato, optional (peeled and diced)
  • 1/4 lb okra, optional (peeled and diced)

INSTRUCTIONS

  1. Break the bottom of the conch shell and remove the conch. Remove the outer skin.
  2. Tenderize conch meat by pressure cooking for 45 minutes, or boiling in water for 1 hour 30 minutes to 2 hours over medium-high heat. Test with a fork.
  3. Chop tenderized conch into bite-size chunks. Cover and set aside.
  4. Heat a large frying pan over medium-low heat. Add the curry powder along with one diced garlic clove and stir constantly for about 10 seconds.
  5. Immediately add the oil, then the diced onions, and continue to stir for 10 more seconds.
  6. Add the diced scallion, then the rest of the diced garlic. Stir-fry for about 20 seconds.
  7. Stir in the conch, then add all the remaining ingredients (water last). Cover and allow to simmer for 20 minutes on medium-low heat.
  8. Reduce heat to low and continue to simmer, covered, for 10 more minutes.
  9. Serve as is, or alongside rice and mixed vegetables.
Adapted from Jamaican Dinners

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