This recipe takes an ingredient most often associated with the Caribbean Islands and gives it an East Indian twist. The sauce is made using coconut milk for a sweet and creamy dish, with the use of hot chili, adding an uplifting kick. The East Indian Conch Curry is well worth a try at home, and it is pretty easy to make once you have prepared the conch.
Conch is well known in the Bahamas, where it is used extensively in cooking, whether it’s grilled, stewed, served up as fritters, used in raw salads with lime, or even made into hamburgers. As a Caribbean curry, it would be best served with dumplings, but for this recipe I would advise sticking to rice and breads.
Prepare the conch – This is probably the most difficult part of the dish. You will need to pound and de-shell the meat and then cut it up into small pieces ready for the curry. You also need to take care when cooking it. To make life easier, you can buy pre prepared conch from Asian supermarkets.
Chop and grind – Chop your onion, red pepper, and chilli pepper into small pieces, and prepare your garlic with a grinder if you have one — or otherwise chop it up as finely as possible.
Sauté the vegetables – Heat a little olive oil in a pan, and then sauté your garlic and onion for a minute until the juices start to run out into the oil. Then, add your red or green pepper and hot chili pepper, season with salt and pepper, and then continue softly frying on medium heat for around 5 minutes.
Add white wine – Add your white wine and simmer to reduce. Around 5-10 minutes should be enough to fully-evaporate the wine and add flavour to the dish.
Conch and curry – Now it’s time to add in the curry powder, followed by the chopped conch meat. Stir it all around so that the curry covers the conch as much as possible.
Add coconut milk and simmer – Next, pour in the coconut milk and place the lid on the pan. Simmer the curry on a low heat for at least 30 minutes. Letting the curry simmer for longer will increase the flavours.
Serve – You can garnish the curry with chopped fresh coriander, chives or thyme. Taste the curry before serving and add any more seasoning or spices, to your taste preferences. The dish is best served with a generous helping of rice and your favourite Indian bread.
An East Indian take on a dish usually served in the Caribbean. Easy to make, dynamic and delicious, especially if you use ready-prepared conch meat.Print
An East Indian take on a dish usually served in the Caribbean. Easy to make, dynamic and delicious, especially if you use ready-prepared conch meat.
- 1/4lb Conch meat (weight after preparation)
- ½ cup coconut milk
- ¼ cup dry white wine
- 1 red onion (finely diced)
- 2–3 garlic cloves
- 1 red or green pepper
- 1 hot red chilli pepper
- 1 tablespoon yellow curry powder
- Olive oil
- Salt and pepper
- Fresh coriander, thyme or chives to taste (optional)
- Prepare the conch meat
- Chop the vegetables and grind the garlic
- Sauté the vegetables for 5 minutes
- Add white wine and reduce for 5+ minutes
- Add curry powder and then conch meat, stir well
- Pour in coconut milk, cover, and simmer for 30+ minutes
- Garnish with fresh herbs, if desired. Serve with rice and breads.
- Category: East Indian
- Cuisine: Carribean