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–+ servings
A pot of curried conch along with a plate of boiled dumplings and provisions

Curry Conch

Conch meat, tenderized and cooked down in a creamy coconut curry. Perfectly paired with boiled dumplings.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 1 pound conch meat
  • 1 lime or 1/4 cup lime juice
  • 2 tablespoons coconut oil
  • 2 tablespoons curry powder
  • 1/2 cup coconut milk
  • 1 hot pepper/scotch bonnet pepper
  • 1 small onion chopped
  • 2 teaspoons minced garlic
  • 1 blade scallion
  • 1 cup of water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For Dumplings
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup cold water
  • 4 cups of water
  • 1 tablespoon oil

Method
 

  1. Wash conch with water and lime juice then discard water.
  2. Tenderize the conch using the method you prefer. I pressured in a pressure cooker for 45 minutes (see note 1)
  3. Make sure conch is in bite-size pieces
  4. Saute garlic, onion, and scallion in oil on medium-high heat
  5. Add curry powder and saute for about 5 minutes until curry is grainy
  6. Add conch and saute with curry and make sure coated
  7. Add coconut milk, water, and pepper
  8. Let simmer down until conch meat is tender about 30 - 45 minutes
  9. Test for the tenderness of conch. If not as tender, add a little more water and continue to cook.
  10. Make sure gravy is thick prior to removing it from the stove
  11. Serve hot with dumplings
For Dumplings
  1. In a pot bring 4 cups water to boil with salt and oil
  2. Combine the dry ingredients in a bowl. Slowly add remaining water, while kneading with your hand
  3. 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
  4. Leave dough mixture to sit for a little (about five minutes)
  5. Separate dough into about 6 even pieces and form into balls
  6. Knead each ball into discs (or use a rolling pin)
  7. Add discs to boiling water and cook for 10 minutes

Notes

Note 1: Other methods to tenderize. Boil in water for 1 1/2 to 2 hours to get tender. OR Butterfly each piece of conch to thin pieces OR use a meat tenderizer and hammer each piece till thin. (See post on how to prepare conch for more details on these methods)

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