For the seasoning paste:
1 pound of fresh sea conch
3-4 leaves of culantro
1/4 cup of cilantro (1/4 from 1 bunch)
1 habanero pepper
6-8 cloves of garlic
1 large big thyme leaf
2 sprigs of green onions
For the Stew:
1 teaspoon oil
2 tablespoon sugar (any color)
1 cup of reserved water from pressuring the conch
1 teaspoon salt
1 teaspoon black pepper
1 piemento chopped
1 clove of fresh garlic, grated
1/4 onion, sliced
1/4 cup of chopped cilantro
2 tablespoons curry powder
1 tomato, chopped
Place your conch in the pressure cooker for 10 minutes with 2 cups of water. Reserve 1 cup of the water after pressure cooking.
To a food processor, add all the ingredients under the seasoning paste. Pulse as fine as you can get it. You will have left over from this, just store it in the fridge and use on your other meats.
Chop the conch into bite sized pieces after removing it from the pressure cooker. Season the conch meat with 2 tablespoons of the seasoning paste, chopped tomatoes, 1 tablespoon of the curry powder, salt and black pepper. Set aside to marinate for 30 minutes to 1 hour.
Heat a heavy pot on the stove on medium heat. Add the oil and sugar.
Do not walk away from this part. Once the sugar starts to turn brown and bubble, turn the heat way down and add 1 tablespoon of curry powder. Keep mixing and add the seasoned conch meat. Turn the heat back up to medium. Add in the chopped garlic, onion and peppers.
Cook the conch for a few minutes until it starts to turn golden brown. Add in the reserved conch water. Cover and cook for 10-15 minutes or until the gravy has thickened.
Add in the chopped cilantro and remove from the heat.
Goes great with dumplings!
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