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East Indian Conch Curry Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x


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)
  • 23 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)


  1. Prepare the conch meat
  2. Chop the vegetables and grind the garlic
  3. Sauté the vegetables for 5 minutes
  4. Add white wine and reduce for 5+ minutes
  5. Add curry powder and then conch meat, stir well
  6. Pour in coconut milk, cover, and simmer for 30+ minutes
  7. Garnish with fresh herbs, if desired. Serve with rice and breads.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: East Indian
  • Cuisine: Carribean