Curry conch recipe

Main Dish
6 servings
15 min
10 min
Very Easy
A delicious dishes with unexpected flavors.


Number of serving: 6
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


  • 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.




Sounds very appetitizing will definitely give it a try.

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