How To Make Trini Curry Conch | Foodie Nation x Trini Food Designer - Arlene

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño provides heat with less intensity.

Remove the skin from the conch and cut it into small pieces to help it cook faster.

Coat the conch pieces completely in flour and then rinse it off to help remove the freshness.

Season the conch with salt, scotch bonnet pepper (without seeds), shadow beni, and half of the garlic.

Tie the thyme and add it to the mixture; mix well and cover it to let it sit for about 30 minutes (minimum).

After 30 minutes, heat vegetable oil in a pot over medium heat until hot.

Add curry powder to the hot oil and let it cook for 2-3 minutes until it darkens in color.

Add chopped onions and the remaining garlic to the pot; stir and let it fry for another 2-3 minutes.

Add the seasoned conch to the pot and stir to combine with the curry mixture.

Cover the pot and let it cook for 5-10 minutes, stirring occasionally to prevent sticking, without adding water.

Gradually add coconut milk to the pot, stirring gently to combine, and cover to let it simmer on low heat for about 45 minutes, checking occasionally and adding more coconut milk if it gets too dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary