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

Experience a taste of the Caribbean with our Trinidad-style Roti and Conch Meat. This dish features tender conch meat simmered in a rich blend of Trini curry spices, coconut milk, and traditional seasonings. Known for its distinct chewy yet tender texture, conch is a beloved delicacy throughout the Caribbean. Pair it with sada roti to complete this authentic island meal that’s perfect for any seafood lover. Enjoy the vibrant, aromatic flavors that make this dish a true Caribbean favorite!

#Trinidad #Diabetic Friendly #Pescetarian #Comfort Food #Family Dinners #Side Dishes #Other Meat and Poultry #One Pot

Authentic Caribbean Flavor: This recipe is packed with Trini spices that bring the vibrant flavors of the Caribbean to your plate.
Perfect for Seafood Lovers: The unique texture of conch meat offers a satisfying, chewy bite that’s deliciously tender.
Simple Ingredients: With coconut milk, curry powder, and fresh seasonings, this recipe is accessible yet full of depth.
Versatile Pairing: Enjoy it with roti, rice, or even steamed vegetables to make a complete and hearty meal.

Tenderizing Conch: Marinate the conch meat overnight for enhanced flavor and tenderness.
Cooking Tip: Let the curry spices and coconut milk simmer slowly to develop a richer, more complex flavor.
Perfect Texture: Cook until the conch meat is soft but slightly chewy for the best texture.

Serve this curry conch with warm roti, paratha, fluffy rice, or even over a bowl of steamed vegetables. Top with fresh cilantro and a squeeze of lime for extra zest.

No Conch? Try this recipe with shrimp or squid for a similar texture and taste.
Spice Level: Adjust the curry powder and masala to control the heat.
Add Vegetables: Include bell peppers or spinach for added nutrients and color.

Store any leftover conch in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water or coconut milk to keep it moist.

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Medium Mixing Bowl

Plastic Wrap

Refrigerator

Conch Meat – The star of this dish, providing a unique texture and seafood flavor.
Green Seasoning – Adds fresh, herbaceous flavor and aromatic depth to the dish.
Curry Powder – Essential for an authentic Caribbean taste, it gives the dish a rich and spicy aroma.
Amchar or Garam Masala Powder – Brings a warm, earthy note to balance the curry.
Old Bay Seasoning – Adds a subtle hint of spice, enhancing the seafood flavor.
Garlic and Geera Seeds – Fried in oil to create a fragrant base for the dish.
Coconut Milk – Adds creaminess and a hint of sweetness, balancing the spices.

Can I make this recipe with other types of seafood?

Yes, you can substitute shrimp or squid for a similar texture and flavor.

How do I know when the conch is fully cooked?

The conch should be tender with a slight chewiness, similar to calamari. If it’s tough, it needs more time to cook.

Can I freeze leftover conch curry?

While possible, freezing may alter the texture of the conch. For the best results, enjoy it fresh or refrigerate leftovers for up to 2 days.

What is the best way to tenderize conch meat?

To tenderize conch meat, you can use a meat mallet to gently pound the meat, breaking down its tough fibers. Another method is to marinate it with acidic ingredients like lime juice or vinegar, which helps soften the meat. For the best results, marinate the conch overnight with seasonings to both tenderize and enhance its flavor.

How to Make Roti and Conch Meat

Prepare and Season the Conch: If using fresh conch, remove it from the shell, clean thoroughly, and cut into chunks. Marinate the meat with green seasoning, curry powder, masala, and Old Bay, then let sit for at least an hour.
Cook the Aromatics: In a heated pot, add oil and fry the garlic and geera seeds until fragrant. Remove and discard them once they start to brown.
Simmer the Conch: Add the seasoned conch to the pot and cook for about 10 minutes. Pour in coconut milk and water, bringing it to a boil, then reduce heat and simmer for 20-30 minutes until the conch reaches a tender yet chewy texture.
Finish and Serve: Let the sauce reduce until it reaches your desired thickness, season with salt and pepper, and serve hot with roti or rice.

Author: Rachael Ottier Hart

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Time & Serves

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

If you’re using fresh conch still in the shell, you’ll need to remove it by one of two methods:

Boiling Method: Boil the conch in its shell for 30-45 minutes. Once it cools, remove the flesh, clean it by taking out the organs and any dirt particles.
Cracking Method: Carefully crack open the shell, remove the raw flesh, and wash both the conch and your workstation to clear away shell fragments and debris. Then, trim off any dark skin, foot, and internal organs, leaving only the firm white meat for chopping and cooking.

Season the chunks of conch meat in a bowl with your green seasoning, curry powder, masala powder, and old bay seasoning, and allow to marinate 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 in the hot pot and simmer for 10 minutes.

Now add the coconut milk and water and bring it 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 it 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 to cool for 10-15 minutes before serving with rice or your favorite type of roti.

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