Foil roast curry conch with pumpkin and okra

original blog post: https://greedygirlcooks.blogspot.com/2018/03/foil-roast-curry-conch-with-pumpkin-and.html

Ingredients

For the marinade

2 lb cleaned conch

¼ cup chopped Onion

¼ cup chopped Sweet pepper

¼ cup chopped Tomato

3 Garlic cloves shredded

1 teaspoon Salt

¼ teaspoon Black pepper

½ teaspoon ground Allspice

1 teaspoon Lemon juice

For the foil roast

2 tablespoon coconut oil

1 tablespoon curry powder

2 cups chopped pumpkin

1 cup chopped okra

1 fish flavored bullion

1 Scotch bonnet pepper

3 tablespoon salted butter

3 garlic cloves shredded

Instructions

Clean the conch so that it’s all white meat
Place in plastic film and pound as flat as possible to tenderize
Cut into bite size pieces
Season with onion, sweet pepper, tomato, garlic, salt, black pepper, allspice and lemon juice.
Marinate in the refrigerator overnight
Preheat the oven to 350 degrees
Wash and peel the pumpkin chop into cubes, wash and slice the okra
Place the coconut oil in a pan to heat up on medium high heat
Add the curry powder and cook for a minute
Add the entire mixture of marinated conch and sauté for a few minutes
Add the pumpkin and okra and stir to completely incorporate
Season with the fish bullion cube, or salt to taste
Pour the contents onto a thick ply sheet of foil
Slice the hot pepper over top
fold the foil in half sealing the edges to create a pouch with the conch inside
Place in the oven on a sheet pan and cook for 50 minutes
In a bowl mix together, the shredded garlic and butter into a paste
After 50 minutes remove from the oven, cut open the top of the foil
Place dollops of garlic butter all over the conch
Put back in the oven for another 10 minutes
Remove from the oven stir and serve