Curry conch recipe

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh ginger
• ¼ cup Dijon mustard
• ½ cup curry powder
• ½ cup flour
• 1 or more “Scotch Bonnet” pepper
• Dash of thyme
• Dash of Jamaican Allspice
• 3 cups chicken stock
• Salt & black pepper, to taste
• 3 pounds conch, pounded, pressure cooked until tender and cut in strips
• 1 to 3 pounds boiled potatoes
• Cooked white rice

Preparation

• Heat olive oil in a large skillet. Sauté onion, garlic and ginger, for 1 to 2 minutes, until soft but not browned.
• Stir in mustard, curry powder, thyme, allspice and flour. Add broth. Bring mixture to a boil.
• Reduce heat and simmer, stirring occasionally, until mixture thickens, about 3 to 5 minutes.
• Season with salt and black pepper to taste. Stir in conch and boiled potatoes and cook 5 to 10 minutes more, until ingredients are heated through.

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