Name: Roti and Conch Meat Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Cuisine: Caribbean
Ingredients: 2 kilograms of Conch meat, cleaned and cut into small chunks; 3 tablespoons Green Seasoning; 3 tablespoons Curry Powder; 2 tablespoons Amchar or Garam Masala Powder; 1 teaspoon Old Bay Seasoning; 3 Garlic cloves; 1/2 teaspoon Geera Seeds; 2 cups Coconut Milk; 250 ml Water; 3 Tablespoons Coconut Oil

Curry Conch is a fantastic seafood dish enhanced by the aromatic flavors of our local Trini curry spices. Most people know this sea snail is a local delicacy because of the extensive King Conch shell often associated with the Caribbean. In many Caribbean islands, you can hear the fishers using it to announce they have a fresh catch to sell. The dish's texture makes it unique, as it has a slightly chewy bite but is still tender and soft when cooked just right. For a genuine culinary adventure, try this Curried Conch alongside some Buss Up Shut for an exceptional Trini food experience.

Equipment Needed

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Medium Mixing Bowl

Plastic Wrap

Refrigerator

Author: Rachael Ottier Hart

Prep Time

30 mins

Cook Time

90 mins

Total Time

120 mins

Serves

Ingredients

2 kilograms of Conch meat, cleaned and cut into small chunks
3 tablespoons Green Seasoning
3 tablespoons Curry Powder
2 tablespoons Amchar or Garam Masala Powder
1 teaspoon Old Bay Seasoning
3 Garlic cloves
1/2 teaspoon Geera Seeds
2 cups Coconut Milk
250 ml Water
3 Tablespoons Coconut Oil

Instructions

Suppose you cannot get deshell prepared raw conch meat and are using fresh conch meat still in the shell. In that case, you will have to remove it from the shell in one of two ways-Boil the conch in the shell for 30-45 minutes, and after it has cooled, remove the flesh from the shell and clean it by removing the organs and removing any dirt particles or Gently crack open the shell and remove the raw flesh from the shell, wash it and your workstation to remove any bits of shell and debris before cutting away all the dark sections of skin and foot and the internal organs leaving you with the firm white flesh to be chopped then cooked and eaten.

Season the chunks of conch meat in a bowl with your green seasoning, curry powder, masala powder, and old bay seasoning, and allow marinating for an hour or overnight in the fridge.

Using a heavy pot add the oil and place on medium to high heat for 3 minutes or until hot.

Toss into the oil the garlic and geera seeds and cook them in the oil until they begin to burn, then remove and discard.

Place the seasoned conch meat into the hot pot and simmer for 10 minutes.

Now add the coconut milk and water and bring to a boil.

Once it begins to boil, reduce the heat to low cover and cook for 20-30 minutes or until the conch has reached your preferred texture. The ideal consistency should be a tender, chewy bite, but it's up to you.

Then to reduce the sauce, allow to cook uncovered for 15 minutes or until the thickness is to your liking.

Season with salt and black pepper to taste, and remove from the heat when the conch texture and sauce thickness are right.

Allow cooling for 10-15 minutes before serving with rice or your favorite type of roti.