Curried Conch (Turks & Caicos Style)

Ingredients

• 500g Fresh conch, cleaned and tenderized by pounding
• 2 EL Vegetable oil
• 1 große Large onion, chopped
• 3 Zehen Garlic cloves, minced
• 1 Scotch Bonnet pepper, seeded and minced (or to taste)
• 2 EL Curry powder (mild or medium)
• 1 Tomato, diced
• 1 Dose (400ml) Canned coconut milk (full-fat)
• 0.5 Tasse Chicken broth
• 1 Green bell pepper, diced
• Salz und Pfeffer Salt and pepper to taste
• Frischer Koriander Fresh cilantro for garnish

Instructions

1. Cut the conch into small, bite-sized pieces. Season with salt and pepper.
2. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add onion, garlic, and Scotch Bonnet and sauté for 5-7 minutes until softened and fragrant.
3. Add curry powder and cook, stirring, for 1 minute until fragrant.
4. Add the conch pieces and cook for 5 minutes, stirring occasionally.
5. Add diced tomato, coconut milk, and chicken broth. Bring to a boil, then reduce heat and cover. Simmer for at least 45-60 minutes, or until the conch is very tender. Stir occasionally and add a little water if needed.
6. Add the green bell pepper and simmer for another 10 minutes until softened.
7. Season with salt and pepper to taste. Serve garnished with fresh cilantro. Excellent with rice or fufu.

Nutrition