Jamaican curried conch recipe
This conch is small; the weight is less than a pound.
During the Easter's holiday, some Jamaicans does not eat red meat therefore seafood such as ; fish, lobster, shrimps and conch become an option and the prices are hiked up. For example, you would normally buy quality fish such as; the pink parrot, goat fish, red , yellow tail snapper, butter fish, for $400 per pound.
During this period the prices are hiked between $500- $600 per pound. Lobster tail normally would be for $1000 per pound while the entire lobster is for $300 per pound. Shrimp and conch prices remain the same $800 per pound. Of course, prices varies depending where you made the purchase. Conch makes delicious soup and fritters.
To Clean conch
Use a sharp knife to remove the skin from the conch; remove the gut. Use a solid object to gently beat the conch meat (tenderize)
Wash with vinegar and water solution to remove slime.
Cut the conch meat into small bite-size pieces. Use the following ingredients to rub on conch meat.
1 tsp. black pepper
Salt to taste
2 cloves garlic (crushed)
4 pimento seeds (crushed)
1 small onion (finely chopped)
2 slices green sweet pepper (finely chopped)
1/2 hot pepper (seeds removed, chopped)
Rub seasons on the conch thoroughly, cover and set aside. You will also need the following;
2 tbsp. Indian curry
1 tbsp. vegetable oil
Put a Dutch pot with the oil to heat over medium heat. Add the curry; allow the curry to dissolve into the oil then add the conch, stir and cover.
Allow the meat to steam-fry; turning often to prevent burning. Gradually add a small amount of water cover and cook until meat becomes soft (add more water if need, but in a small amount)
Adjust taste by adding more salt if needed. Reduce the heat to low and simmer until meat is well-cooked and the gravy is thick. Best served with cooked white rice
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