Curry Conch

Name: Curry Conch
Cuisine: American
Ingredients: 2 cups condensed coconut milk; 2 ounces Irish Moss; 1 1/2 pounds conch, peeled, cleaned, tenderized; 1/4 cup coconut oil; 3 tablespoons butter; 3/4 Large red onion; 1/2 Scotch bonnet pepper, finely chopped; 10 cloves garlic; 1/4 cup coconut oil; 3 tablespoons curry powder; 1/3 cup fresh cilantro, finely chopped; salt & pepper

lekaviar @lekaviar

Curry Conch

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Ingredients

2 cupscondensed coconut milk
2 ouncesIrish Moss
1 1/2 poundsconch, peeled, cleaned, tenderized
1/4 cupcoconut oil
3 tablespoonsbutter
3/4Large red onion
1/2Scotch bonnet pepper, finely chopped
10 clovesgarlic
1/4 cupcoconut oil
3 tablespoonscurry powder
1/3 cupfresh cilantro, finely chopped
salt & pepper

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Steps

1

Blend condensed coconut milk and Irish Sea Moss. Let chill in fridge.
2

Place the conch in a large pot and cover it by 2 inches with water. Add 2 tablespoons of the butter and bring to a boil, while watching for foaming over onto the stove.
3

Turn down to a simmer and cook until the conch is tender to the bite, 40 minutes, and then allow it to cool in the water.
4

Remove the conch and cut it into bite-size pieces. Save the juice in the pot
5

Fry onions, peppers, crushed garlic and Scotch bonnet pepper in a pan with heated coconut oil
6

Add curry powder to vegetables and simmer for 5 more minutes
7

Add the 1 cup of cooking juices and chopped conch, cooking for 15 minutes
8

Slowly mix in coconut and Irish Sea Moss mixture, scoop by scoop
9

Serve and top plates with cilantro