Smoked curry conch
original blog post: http://greedygirlcooks.blogspot.com/2017/03/smoked-curry-conch.html
Ingredients
2 lb conch cleaned and chopped into bite sized pieces
1 teaspoon allspice
1 teaspoon onion powder
½ teaspoon paprika
Pimento wood chips
Apple wood chips
1 onion chopped
2 scallion stalks chopped
1 scotch bonnet pepper
4 garlic cloves
3 tablespoon Coconut oil
1 ½ tablespoon Curry powder
2 cups Coconut milk
1 teaspoon Salt (more or less to taste)
½ teaspoon Sugar
1 teaspoon honey
1 Sweet pepper slices
1 carrot slices
Dumplings (optional)
1 cup Flour
½ cup water
Instructions
- Make sure to clean the conch properly, removing all the colored bits, leaving just white meat
- Chop into bite sized pieces and season with allspice, onion powder and paprika
- Set up the smoker by lining the bottom of the pot with foil, placing the wood chips/shavings of your choice place another foil on top of that and then the steamer basket filled with the conch
- Close the lid on top, you can even use foil to help seal in the pot cover to make sure there is as little smoke escape as possible
- Turn the flames high for about 3-5 minutes to allow the chips to burn and create smoke
- Then turn the heat to low and let the conch smoke for another 8 to 10 minutes
- Once the conch has smoked place them in a pressure cooker with onion, scallion, scotch bonnet and garlic.
- Fill with water until it almost covers the conch, pressure cook for 1 hour
- After one hour release the pressure
- Make the dumpling dough my mixing the flour and water
- In a pan heat coconut oil and add the curry powder and cook the curry
- Add coconut milk salt, sugar, honey, sweet pepper and carrot
- Add the entire contents of the pressure cooker, the conch onions and all the liquid to the pot of coconut milk
- Pinch small pieces of the dough and form dumplings add them to the stew
- Allow the entire thing to cook until the sauce is rich and thick
- Serve with rice, rotti or festival