Curry Conchs

If using fresh conch from the shell, place in a pot, bring to a boil and cook for 30 minutes. When cool, pull the conch meat away from the shell. Clean, removing digestive organs, and scrape off black film from the surface.

Chop conch into small pieces and soak with the juice of a lime or lemon and enough water to cover. Rinse several times and drain well in a colander.

Remove to a bowl and season with green seasoning, salt, pepper and 3/4 of the onion, reserving the remainder. Allow it to marinate for several hours or overnight in the refrigerator(OPTIONAL).

In a heavy bottomed pot or Dutch oven over medium heat, heat oil, add the reserved pieces of onions, hot pepper, garlic and cook until golden brown.

Add curry and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3 minutes. Add 1/2 cup of water and cook, stirring, until grainy and fragrant.

Add seasoned conch, chopped eggplant and mix to coat with the curry.

Cover pot and cook on medium low heat until the conch has released its juices and evaporates about 30-45 minutes, stirring every 10 minutes or so in a basting motion.

Once the liquid evaporates, continue to stir fry for 2 mins, then add additional hot water, about 4 cups, and potato, bring to a boil, then lower heat to medium low. Continue to cook until the potatoes are cooked and the conch is to your desired tenderness, 30-45 mins more Taste and add more salt if required.