Curry LambieCurried Conch in Coconut Sauce
Tender conch is simmered with onion, garlic, thyme, curry spices, and coconut milk to make a rich island-style main dish with a savory, lightly spicy sauce.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 600gConch Meat (cleaned and sliced)
- 40mlVegetable Oil
- 150gOnion (finely chopped)
- 18gGarlic (crushed)
- 1pcsScotch Bonnet Chili (left whole)
- 18gCurry Powder
- 4gTurmeric Powder
- 30gTomato Paste
- 500mlCoconut Milk
- 8gFresh Thyme
- 3gBlack Pepper
- 8gSalt
- 250mlWater
- 20mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic and scotch bonnet chili.
- 02
Add the curry powder, turmeric powder, and tomato paste, and cook until the mixture smells fragrant and the paste darkens slightly.
- 03
Add the conch meat and stir well so it is coated with the spice mixture.
- 04
Pour in the coconut milk and water, then add the fresh thyme.
- 05
Cover and simmer gently until the conch meat is tender and the sauce has lightly thickened.
- 06
Season with the salt and black pepper, stir in the lime juice, and serve hot.
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