How To Prepare Jamaican Curry Conch(** My Way**)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

Prep all vegetables: chop assorted bell peppers, potato, onion, carrots, and okra.

Clean the conch by removing the outer membrane and slicing into bite-sized pieces, ensuring no hard pieces remain.

Marinate the conch with a mixture of curry powder, salt, black pepper, and pepper flakes for about 2 hours.

Heat a little bit of oil in a pressure cooker.

Add the marinated conch to the pressure cooker and sauté briefly.

Add half a cup of coconut milk to the conch in the pressure cooker.

Add chopped scallions, thyme, allspice, and bay leaf to the mixture.

Seal the pressure cooker and cook for 15 minutes; check for doneness and add an additional 5 minutes if necessary.

While the conch is cooking, prepare the rice by adding 1 cup of rice and 1 quart of water to a pot, along with a tablespoon of marinade, a little butter, and salt.

Bring the rice to a boil, then reduce heat to simmer until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary