Curried Conch
Dive into the vibrant flavors of the Caribbean with this Curried Conch recipe, a delicious and aromatic dish that brings a taste of island life right to your table. Featuring tender, succulent pieces of conch simmered in a rich, spiced coconut curry sauce, this recipe combines fresh herbs, turmeric, and curry powder to create an irresistible medley of warmth and depth. Balanced with hearty potatoes, sweet carrots, and the option of a fiery scotch bonnet pepper kick, it’s a comforting, one-pot masterpiece perfect for any seafood lover. Serve this luscious curry with steamed rice or soft roti for an authentic tropical dining experience that’s sure to impress. Ready in just an hour, this Caribbean delicacy is a must-try for adventurous palates!
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Recipe Information
Ingredients
- 2 pounds fresh conch, cleaned and diced
- 2 tablespoons lime or lemon juice
- 2 tablespoons cooking oil (such as vegetable or coconut oil)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 small scotch bonnet pepper, finely chopped (optional for heat)
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) coconut milk
- 1 cup water or seafood stock
- 2 medium potatoes, peeled and diced
- 1 large carrot, sliced
- 2 stalks scallions, chopped
- 2 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped cilantro (for garnish)
- (as desired) steamed rice or roti (for serving)
Instructions
Rinse the diced conch thoroughly under cool water, then toss with lime or lemon juice. Let sit for 5 minutes. Rinse again and set aside.
Heat the cooking oil in a large pot or skillet over medium heat.
Add the diced onion, garlic, scotch bonnet pepper (if using), and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
Stir in the curry powder and turmeric, cooking for another 1-2 minutes to toast the spices and deepen their flavor.
Pour in the coconut milk and water or seafood stock, stirring to incorporate the spices and create a rich sauce.
Add the diced potatoes, sliced carrot, scallions, thyme sprigs, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 10 minutes until the vegetables are slightly tender.
Add the cleaned conch to the pot. Stir well to coat the conch in the curry sauce.
Simmer for another 20-25 minutes, stirring occasionally, until the conch is tender and the sauce has thickened to your liking.
Taste and adjust seasoning with more salt or pepper if needed.
Remove the thyme sprigs before serving, then garnish with chopped cilantro.
Serve hot with steamed rice or roti for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
