Servings: 4-5
Preparation time: 30 min
Cooking time: 30-35 min
Level: Intermediate
Ingredients:
2 lbs conchs, cleaned
2 tsp salt
10 leaves chadon beni
1 head garlic (8 cloves), cleaned and chopped
2 tbsp lime juice, divided
3 cups coconut milk
2 tsp amchar masala
1 tsp geera powder
1/2 tsp turmeric powder
4 tbsp curry powder, divided
1/2 hot pepper (scotch bonnet)
2 tbsp oil
2 cups flour (for dumpling)
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Directions:
Wash and clean the conch in water with 1tbsp of lime juice added. Cut each conch in two
and wash again. Blend the chadon beni, hot pepper, and 5 cloves of garlic and set aside.
Drain the water from the conch and add salt, 1 tbsp Curry, 1 tbsp lime juice and 3tbsp of the green seasoning mixture. Mix well and marinate for at least 3 hours.
Note: The longer it marinates the better the seasoning penetrates into the meat. If you could, let it marinate overnight.
In a cup, add the geera powder, amchar masala powder, turmeric powder and the remaining 3 tbsp of curry powder. Add 5 tbsp water and mix well.
Heat the oil; add the remaining 3 cloves of garlic (chopped) and add the curry mixture.
When the mixture looks sticky add the conchs. Let cook for a while until it has sticky appearance. Add the coconut milk and pressure cook for about 35 to 40 minutes.
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Source: simplytrinicooking.com
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