Curried Conch
Curried conch is cooked slowly with colombo spices, tomato, thyme, chile, and coconut milk. Conch varies in toughness, so use tenderness rather than the clock alone as the endpoint.
Prep
25m
Cook
1h 20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Conch
- 600gConch Meat (cut into pieces)
- 30mlLime Juice
- 20gColombo Spice Blend
- 8gSalt
- 3gBlack Pepper
Sauce
- 30mlVegetable Oil
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 1pcsScotch Bonnet Chili (finely chopped)
- 5gFresh Thyme (whole)
- 200gTomato (finely chopped)
- 40gTomato Paste
- 300mlCoconut Milk
- 400mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the conch meat with the lime juice, colombo spice blend, salt, and black pepper. Leave it to marinate while you prepare the pot.
- 02
Heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- 03
Add the garlic, scotch bonnet chili, and fresh thyme and cook for 1 minute.
- 04
Stir in the tomato and tomato paste and cook until the mixture darkens slightly and smells sweet, about 5 minutes.
- 05
Add the marinated conch meat and stir well so it is coated in the spiced tomato mixture.
- 06
Pour in the coconut milk and water and bring to a gentle simmer at about 95°C (203°F).
- 07
Cover and cook at a gentle simmer until the conch meat is tender and the sauce is rich, 60 to 90 minutes, stirring occasionally.
- 08
Taste and serve hot once the conch is tender.
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