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

Curry Conch

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Tobago-style curry conch made with tender conch simmered in a flavorful curry sauce with coconut milk, aromatics, and hot pepper.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Caribbean
Calories: 526
Ingredients Method Nutrition Notes

Ingredients
  

For preparing the conch
  • 1 pound conch meat
  • 1 lime or 1/4 cup lime juice
  • 2 tablespoons green seasoning
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • Water enough to cover the conch
For the curry
  • 2 tablespoons coconut oil
  • 2 tablespoons curry powder
  • 1 small onion chopped
  • 2 teaspoons garlic minced
  • 1 scallion chopped
  • 1/2 cup coconut milk
  • 1 Scotch bonnet pepper left whole
  • 1 cup water plus more as needed
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Method
 

Prepare the conch
  1. Wash the conch thoroughly with water and lime juice, then drain.
  2. Season the conch with the green seasoning, 1/2 cup chopped onion, and 3 cloves minced garlic.
  3. Add the seasoned conch to the Instant Pot and add enough water to cover the conch.
  4. Pressure cook on high pressure for about 20 minutes. Release the pressure, then carefully open the Instant Pot.
  5. Drain and discard the cooking liquid. Check the conch for tenderness and cut it into uniform bite-sized pieces if needed.
Make the curry
  1. 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.
  2. Add the curry powder and cook, stirring frequently, until fragrant, slightly darker, and grainy in appearance.
  3. Add the conch and stir well to coat all the pieces in the curry mixture. Cook for a few minutes.
  4. Add the coconut milk, 1 cup water, and whole Scotch bonnet pepper. Stir and bring to a simmer.
  5. 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.
  6. Add the salt and black pepper. Taste and adjust the seasoning as needed.
  7. Remove the Scotch bonnet pepper and serve hot with boiled dumplings, ground provision, or your preferred side.

Nutrition

Calories: 526kcal

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

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