Curried Conch with Dumplings (simmered in coconut milk) | Lambie/Sea Conchs

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with fewer calories.

dumpling flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrition.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity.

Clean the conch by cutting off small projections and pulling the skin off.

Wash the conch with flour and water for about 15 minutes, then rinse until the water runs clear.

Season the conch with 2 teaspoons of salt, black pepper, and Caribbean green seasoning.

Heat oil in a pot over medium heat and add chopped onion; sauté for about 2 minutes.

Add garlic, curry leaves, serrano pepper, and thyme; sauté until fragrant.

Add 1 tablespoon of green seasoning and your favorite curry powder, turmeric powder, black masala, and roasted ground jeera.

Add water to create a slurry and let it cook until thick and grainy.

Add the seasoned conch to the pot and mix well to coat with the curry paste.

Cover and let it release its natural liquid and dry out.

Once reduced, add coconut milk and cover tightly; cook for about an hour.

For the dumplings, combine 3 cups of flour, 2 teaspoons of salt, 1 tablespoon of brown sugar, and 1/2 cup of coconut milk powder; mix well.

Add lukewarm water and knead until a large dough ball forms; cover and let sit for 10 minutes.

Roll out the dough and cut into circles or squares for dumplings.

Boil salted water and add the dumplings; cook for about 5-8 minutes.

After an hour, check the conch for tenderness and salt; add the dumplings and mix well.

Turn off the heat and finish with fresh herbs like scallion and culantro.

Cooking Techniques

Equipment Needed

Spice Level: