Curry Conch
A bold, flavorful dish of tender conch meat simmered in a rich, spicy curry sauce. Pair this with boiled dumplings and ground provisions, and trust me, your guests will be asking for seconds and the recipe.

When I say I love curried conch, I mean it. This meat, when cooked right, becomes buttery smooth and soaks up all the bold flavors of an aromatic curry sauce, especially when you use coconut milk like I do. It’s the kind of dish that begs to be paired with dumplings and a spread of ground provision. Yummy doesnโt even begin to cover it.
Conch curry falls into that same island comfort food category as curry crab or curry shrimp. That is slow-cooked, savory, and perfect for dipping and scooping. But conch is a little extra. It needs some prep to get tender and flavorful.
This recipe is also deeply personal as itโs the last one my dad made before he passed away. He loved cooking what we call “wild meat” in Trinidad and Tobago: things like agouti, rabbit, wilks, and conch. We cooked this together so many times, and I knew I had to share it eventually.
New to working with conch?
Check out my full guide on how to prepare and tenderize conch where I walk you through everythingโfrom pounding and boiling to using a pressure cooker or slow cooker.
How long does conch take to cook
That depends. The time can vary based on:
- The size of your conch pieces
- Whether youโve pre-tenderized them
- Your chosen method (pressure cooker, boiling, or slow cooking)
What matters most is getting the texture right. You want soft and tenderโnot rubbery.
Lately, my favorite method (especially when making conch soup or steamed conch) is to butterfly each piece of conch lengthwise, then slice them into uniform bite-sized pieces. This helps them cook faster and more evenly, without the need for long boiling.
How to cook curry conch
Ingredients needed
- Conch meat โ Cleaned and tenderized. This is the star, so make sure itโs prepped well.
- Lime or lime juice โ Used to wash and freshen up the conch before cooking.
- Coconut oil โ For sautรฉing your aromatics and building flavor.
- Curry powder โ The heart of the dish. Use your favorite Caribbean blend.
- Coconut milk โ Adds creaminess and balance to the curry.
- Hot pepper โ Scotch bonnet brings the heat. Use whole or sliced, depending on your spice level.
- Aromatics โ Chopped onion, minced garlic, and scallion add a deep base flavor.
- Water โ Helps the curry sauce come together and simmer.
- Salt and black pepper โ To season everything just right.
Instructions
- Clean the conch
Wash the conch thoroughly with water and lime juice, then discard the liquid. - Tenderize the conch
Use your preferred method to tenderize. For this version, I use a pressure cooker for 45 minutes.
(You can also boil it for 1.5โ2 hours, butterfly the pieces to make them thinner, or pound with a meat tenderizer. More details in my post on how to prepare conch.) - Chop into bite-sized pieces
Once tender, cut the conch into uniform pieces so they cook evenly. - Sautรฉ the aromatics
In a large pot, heat coconut oil on medium-high heat. Add the garlic, onion, and scallion, and sautรฉ until fragrant. - Cook the curry
Add the curry powder and stir continuously for about 5 minutes, letting it toast until it becomes grainy and starts to darken slightly. - Add the conch
Toss the conch into the curry base and stir to fully coat the pieces. - Simmer it down
Pour in the coconut milk, water, and add the hot pepper. Let everything simmer for 30 to 45 minutes, or until the conch is fully tender and the sauce begins to thicken. - Check the gravy
If the curry looks too dry, add a little more water. You’re aiming for a thicker-style curry with enough gravy to coat the conch, but not soupy. - Taste and adjust
Check for seasoning. Add more salt or black pepper if needed. - Serve
Remove from heat and serve hot with dumplings and ground provision if you’d like.
Reheating
The best way to reheat curry conch is on the stovetop.
- Add the conch to a pot with a splash of water.
- Heat on medium until warmed through. If it’s frozen, let the gravy melt and stir occasionally to avoid sticking.
- Make sure everything is piping hot before serving.
Microwave works in a pinch, just cover and reheat in short bursts, stirring in between.
If you’re warming up dumplings too, toss them into a pot of boiling water for a minute or two. Theyโre already cooked, so they just need to be warmed through. Pro tip: ladle some gravy over them to keep them soft while reheating.
Serving Suggestions
This curry deserves something hearty to mop up the gravy. Here are a few delicious pairings:
- White flour dumplings โ Classic and chewy.
- Cassava dumplings โ A little earthy, a little sweet. Try them here
- Cornmeal dumplings โ A subtle twist with a touch of texture. Check it out
- Ground provision โ Think boiled yam, cassava, dasheen, or plantain. A perfect Caribbean-style combo.
Frequently Asked Questions
Yes, frozen conch works well, just make sure itโs completely thawed and cleaned before cooking. It may need a bit more time to tenderize depending on how thick the pieces are.
You sure can. Like most Caribbean curries, it tastes even better the next day once the flavors settle in. Store it in the fridge for up to 3 days or freeze for up to 2 months.
Craving more Caribbean curry?
Donโt forget to check out my other island-style favorites like curry chickpeas, pressure cooker curry beef, or fish in coconut curry sauce. And if you try this curry conch, leave a comment below and let me know how it turned out!
Recipe

Curry Conch
Ingredients
Method
- Wash conch with water and lime juice then discard water.
- Tenderize the conch using the method you prefer. I pressured in a pressure cooker for 45 minutes (see note 1)
- Make sure conch is in bite-size pieces
- Saute garlic, onion, and scallion in oil on medium-high heat
- Add curry powder and saute for about 5 minutes until curry is grainy
- Add conch and saute with curry and make sure coated
- Add coconut milk, water, and pepper
- Let simmer down until conch meat is tender about 30 – 45 minutes
- Test for the tenderness of conch. If not as tender, add a little more water and continue to cook.
- Make sure gravy is thick prior to removing it from the stove
- Serve hot with dumplings
- In a pot bring 4 cups water to boil with salt and oil
- Combine the dry ingredients in a bowl. Slowly add remaining water, while kneading with your hand
- Keep kneading till water is fully absorbed (if the dough is sticky add a little flour (about a tablespoon) at a time till the consistency is sticky
- Leave dough mixture to sit for a little (about five minutes)
- Separate dough into about 6 even pieces and form into balls
- Knead each ball into discs (or use a rolling pin)
- Add discs to boiling water and cook for 10 minutes