Recipe
To marinate the conch:
1 pound of conch
2 tablespoons green seasoning
1 teaspoon duck and goat curry powder
1 teaspoon anchar masala
1/2 teaspoon salt
1/2 teaspoon black pepper
For Cooking the Conch:
1 tablespoon cooking oil
1 onion, sliced
1 teaspoon cumin seeds
1 tablespoon curry powder
1 teaspoon garam masala
1/4 teaspoon tumeric powder
1/2 teaspoon ground geera (cumin powder)
1 tablespoon fresh garlic
1/2 of a habanero pepper, minced
2 pimento peppers (optional)
3 cup of fresh coconut milk
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
1 teaspoon golden ray butter or a salted butter
Directions
If your conch is not cleaned, you want to remove any discolored skin from around it.
Cut it into 1-2 inch pieces. This is a personal preference on how big you want it.
Since it off with a squeeze of lime juice and water.
After your conch is cleaned and washed its time to season it.
To a bowl with the conch, add green seasoning, curry powder, anchor masala, salt and black pepper.
Mix really well. Cover and allow to marinate in the fridge overnight.
Remove from the fridge about 30 minutes before cooking.
Heat a heavy iron pot on the stove on medium heat.
Once the oil is hot, add the cumin seeds.
Fry the cumin seeds until it starts to pop and become fragrant.
Add the onions and peppers. Cook the onions until it has softened.
Add the garlic. Cook, while stirring the garlic for 30 seconds.
Add in all the dry spices, the curry, garam masala, turmeric and geera.
The dry spices has to fry for 3-5 minutes. Keep stirring so it does not burn.
After the 5 minutes add 1/2 cup of water and allow the curry to continue frying.
Once the water has cooked off add the seasoned conch meat. Mix.
Place a cover on the pot and let the conch fry. It will release its own water.
Cook for about 15 minutes.
Once that water has cooked off, then add the coconut milk. Cover and cook for about 45 minutes, checking occasionally to make sure the water has not cooked off.
If the conch is still tough after the water has cooked off add another cup of coconut milk or water.
Conch can be tough so be patient.
Once the gravy has thickened, remove it from the heat,
Garnish with a bit of fresh culantro or cilantro.
