I absolutely love conch. However, since leaving Miami in 2004 my intake has been very limitied. You see I took up residence in Pennsylvania where conch is a novelty that you only hear about. All that changed when I landed in Jamaica a few months ago. Since my arrival I have had my fair share of conch soup, conch chowder, conch fritters, well you get the idea. This Curry Conch Pasta though (an impromptu lunch for friends) was a new recipe that turned out so well I’ve had several people come back to be asking me to make it again. After posting picture on Facebook and receiving more than a few request for the recipe I figured why not. So here goes
2 lb fresh conch meat, cut into small chunks
1 C. coconut milk or 1 pk dry coconut milk + 1 c. water mixed
½ lb uncooked Angel hair pasta
2 stalks scallions, chopped small
2 cloves garlic
2tsp curry powder, (Jamaican curry is preferred but any one will do)
1 sprig thyme
a few slices hot pepper, optional
bring a pot of water to a boil. Add conch to boiling water and scald for 5 to 7 minutes. Remove from water. Reserve boiling liquid. Hold conch under cool running water for about 30 seconds. When conch is cool enough to handle peel away outer skin leaving only the white flesh. Heat a large saucepan ove medium heat. Add all ingredient except conch and pasta. stir well and bring to a boil. While mixture boils chop conch into small pieces. When mixture begins to boil slowly stir in pasta with a fork. Stir in reserved boiling liquid ½ cup at a time until a thick sauce forms. Once pasta begins to boil, stir in conch meat cover pot and let it simmer for about 7 minutes until pasta is cooked al dente. Enjoy.
Curried conch, no pasta w/ stewed beans and veggie fritters.