Curried Sea Conchs or Curried Lambie | Taste of Trini

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero provides similar heat, while jalapeño is milder and more accessible.

Remove the brownish skin from the sea conchs and cut them in half.

Cut the conchs into smaller bite-sized pieces.

Wash the conchs with flour to remove the fishy smell and impurities, then soak for 10 minutes.

Add salt, chopped seasoning peppers, and green seasoning to the conchs and massage the mixture into the meat.

Heat coconut oil and add chopped onions, frying for about a minute.

Add minced garlic and hot pepper, frying for another minute.

Add chopped bandana (shadow benny) and stir well.

Add curry powder, turmeric powder, roasted ground geera, and black masala; stir to combine.

Add a little hot water to create a slurry and cook until thick and creamy.

Add the seasoned conchs and mix to coat with the curry sauce.

Let the conchs release their natural juices, stirring occasionally.

Transfer to a pressure cooker and add enough water to cover the conchs.

Pressure cook for about 30 minutes until tender, then reduce the liquid to achieve desired consistency.

Cooking Techniques

Equipment Needed

Spice Level: