Roti and Conch Meat

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.