Curry Conch
This curry conch is made with tender pieces of conch simmered in a flavorful curry sauce with coconut milk, aromatics, and hot pepper. In Tobago, we serve it with boiled dumplings and ground provision to soak up all that curry gravy.
Conch needs a little extra preparation to get it tender before making the curry. I pressure cook mine first with green seasoning, onion, and garlic, then finish it in the curry with coconut milk until the gravy cooks down.
This recipe is especially personal to me because it’s the last dish my dad made before he passed away. He loved cooking some of the less-common meats and seafood we ate back home, from agouti and rabbit to wilks and conch. Curry conch was something we cooked together many times, and it’s one of those dishes that will always remind me of him.
What is curry conch?
Curry conch is a Caribbean dish made by cooking conch in a seasoned curry sauce until tender. In Tobago, coconut milk is commonly added to the curry, giving the gravy a rich, creamy consistency that goes especially well with boiled dumplings and ground provision.
Conch is naturally firm, so getting it tender is an important part of making a good curry conch. I pressure cook mine before adding it to the curry, which cuts down the cooking time while still allowing it to finish cooking in the sauce.
Preparing conch for curry
Before making the curry, the conch needs to be cleaned and tenderized. I season mine with green seasoning, onion, and garlic, add water, then pressure cook it in my Instant Pot for about 20 minutes.
Conch can vary quite a bit in tenderness, so use the cooking time as a guide. Some conch gets very soft quickly under pressure, while thicker or firmer pieces may need more time. Since it will continue cooking in the curry, you want it tender without overdoing it at this stage.
If you’ve never prepared conch before, see my full guide on how to prepare and tenderize conch for cleaning and different tenderizing methods.
Ingredients needed
- Conch meat. Cleaned conch is the base of the recipe. Fresh or frozen conch will work. If using frozen, thaw it completely before preparing.
- Green seasoning. Used to season the conch before pressure cooking. I use my homemade Caribbean green seasoning.
- Curry powder. Use a Caribbean-style curry powder that you enjoy. This forms the base of the curry gravy.
- Coconut milk. Adds richness to the curry gravy and is how I’m accustomed to making curry conch in Tobago.
- Aromatics. Onion, garlic, and scallion are used to build flavor both while pressure cooking the conch and when making the curry.
- Scotch bonnet pepper. I leave it whole for flavor and some heat without making the curry overly spicy.
- Coconut oil. Used for cooking the aromatics and curry powder. You can substitute another cooking oil if needed.
- Lime. For cleaning the conch before seasoning.
- Salt and black pepper. For seasoning to taste.
- Water. Used for pressure cooking and to give the conch enough liquid to simmer in the curry.
How to make curry conch
- Clean and season the conch. Wash the conch with water and lime juice, then drain. Season with green seasoning, onion, and garlic.
- Pressure cook the conch. Add the seasoned conch to the Instant Pot with water. Pressure cook on high for about 20 minutes, then drain the cooking liquid. Check the conch for tenderness and cut it into uniform bite-sized pieces if needed.
- Sauté the aromatics. Heat the coconut oil in a large pot over medium-high heat. Add the onion, garlic, and scallion and cook until fragrant.
- Cook the curry. Add the curry powder and cook it with the aromatics, stirring frequently, until fragrant, slightly darker, and grainy in appearance.
- Add the conch. Add the drained conch and stir well so the pieces are coated with the curry mixture. Cook for a few minutes to let the conch take on the curry flavor.
- Add the liquids. Pour in the coconut milk and water, then add the whole Scotch bonnet pepper. Bring to a simmer.
- Cook down the curry. Simmer until the conch is tender and the liquid has reduced to a thick gravy. If the conch needs more time, add a little water and continue cooking.
- Season and serve. Taste and adjust with salt and black pepper as needed. Remove the Scotch bonnet, then serve the curry conch hot with boiled dumplings, ground provision, or both.
Tips for making curry conch
- Don’t overcook the conch in the pressure cooker. It will continue cooking once you add it to the curry. Start checking around the 20-minute mark, especially since some conch can become very soft under pressure.
- Let the curry powder cook. Give it time to cook with the oil and aromatics until fragrant and slightly grainy before adding the conch. This helps develop the curry flavor.
- Adjust the liquid as needed. If the conch still needs more cooking but the gravy is getting too thick, add a little water and continue simmering.
- Cook the gravy down. Curry conch shouldn’t be soupy. Let the liquid reduce until you have enough thick curry gravy for the conch, dumplings, and provision.
- Keep the Scotch bonnet whole for less heat. For a hotter curry, you can cut the pepper, but once you do, you’re choosing violence
What to serve with curry conch
In Tobago, curry conch goes especially well with boiled dumplings and ground provision. You want something that can pick up plenty of that curry gravy.
Some of my favorites are:
- Boiled flour dumplings. My usual choice for curry conch.
- Cassava dumplings. Another option if you want to switch up your dumplings.
- Cornmeal dumplings. These also work well with the curry gravy.
- Ground provision. Serve it with boiled cassava, yam, dasheen, green banana, or whatever combination you like.
How to store and reheat curry conch
Store leftover curry conch in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months and thaw it in the refrigerator before reheating.
To reheat, add the curry conch to a pot with a small splash of water and warm it over medium-low heat, stirring occasionally. Add a little more water if the gravy becomes too thick.
If you’re serving leftover boiled dumplings with it, you can reheat them separately in simmering water for a few minutes, then serve with plenty of the curry gravy.
Frequently Asked Questions
Yes. I often use frozen conch when fresh conch isn’t available. Thaw it completely before cleaning and seasoning it, then prepare it the same way. Keep in mind that tenderness can vary from one piece of conch to another, so adjust the pressure-cooking time if needed.
The conch should be easy to bite through without being tough or rubbery. Don’t rely only on cooking time, since the tenderness and thickness of conch can vary. Check it after pressure cooking, then let it finish tenderizing as it simmers in the curry.
More Caribbean curry recipes
If you love a good Caribbean curry, try my Tobago curry crab and dumplings, curry chickpeas, pressure cooker curry beef, or fish in coconut curry sauce next.
And if you make this curry conch, leave a comment below and let me know how it turned out!
Recipe
Curry Conch
Ingredients
Method
- Wash the conch thoroughly with water and lime juice, then drain.
- Season the conch with the green seasoning, 1/2 cup chopped onion, and 3 cloves minced garlic.
- Add the seasoned conch to the Instant Pot and add enough water to cover the conch.
- Pressure cook on high pressure for about 20 minutes. Release the pressure, then carefully open the Instant Pot.
- Drain and discard the cooking liquid. Check the conch for tenderness and cut it into uniform bite-sized pieces if needed.
- Heat the coconut oil in a large pot over medium-high heat. Add the small chopped onion, 2 teaspoons minced garlic, and scallion. Sauté until fragrant.
- Add the curry powder and cook, stirring frequently, until fragrant, slightly darker, and grainy in appearance.
- Add the conch and stir well to coat all the pieces in the curry mixture. Cook for a few minutes.
- Add the coconut milk, 1 cup water, and whole Scotch bonnet pepper. Stir and bring to a simmer.
- Cook until the conch is tender and the liquid has reduced to a thick curry gravy. If the conch needs more time but the gravy is getting too thick, add a little more water and continue cooking.
- Add the salt and black pepper. Taste and adjust the seasoning as needed.
- Remove the Scotch bonnet pepper and serve hot with boiled dumplings, ground provision, or your preferred side.
Nutrition
Notes
- Conch tenderness can vary. Some conch becomes very soft after about 20 minutes under pressure, while other pieces may need more time. Remember that the conch will continue cooking in the curry, so you don’t need it to fall apart after pressure cooking.
- If you’re new to cleaning or tenderizing conch, see my full guide on how to prepare conch for additional preparation methods.
- Keep the Scotch bonnet whole for less heat. Cutting or breaking the pepper will make the curry considerably hotter.
- The finished curry should have a thick gravy rather than a thin, soupy consistency. Add water as needed while the conch cooks, then allow the excess liquid to reduce before serving.
- Serve with boiled dumplings and/or ground provision for a traditional Tobago-style meal.
Recipe Printed From ThisBagoGirl.com
