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CURRIED CONCH MEAT
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Instructions:

  1. Remove conch from shell, by breaking the bottom of the shell.
  2. Remove the outer skin.
  3. Stall conch meat by pressure cooking for 30 to 45 minutes. It best at 45 minutes.
  4. Alternatively, Stall Conch Meat in water ¾ ways filling a big pot for 1 hour 30 minutes to 2 hours. Put the stove’s gauge on medium High. You do this to tenderize the conch’s meat. (You well get a better eat if the conch’s meat is not rubbery and tough). Tenderize Well First! Use fork for testing.
  5. After that, cut the stalled conch into biteable chunks. Cover properly put aside for later.
  6. Peel, wash, and dice vegetables.
  7. Put to heat a frying pot for stewing. Put stove’s gauge on Medium low (4).
  8. Add Curry powder with one garlic clove. Use a fork to stir the curry powder with one garlic clove, while it burns. Do that for 10 seconds.  
  9. Immediately, add oil, and then add the diced onions, 10 seconds later the diced scallion, then the crushed garlic cloves. Allow sauté and stir-fry it for 20 seconds.
  10. Now add the chunks of conch. Stir in, and then add the other ingredients, and then water.
  11. Use the pot’s lid cover properly, and allow simmering for 20 minutes with stove’s gauge on flame medium low (4).
  12. The steam and the water in the conch with build more water while stewing.
  13. After that time, turn stove down to low flame, still covered for 10 minutes.
  14. After that, you are complete cooking curried conch meat.
  15. If you want to make your meal interesting, add mixed vegetable on the side with rice.
  16. Total time for cooking curried conch was 2 hours and 35 minutes, plus preparation.

Jamaican Seafood
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing
)

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Curried Conch:
conch-meat-curried--JAMAICAN-DINNER
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CURRIED CONCH MEAT

Ingredients:
  • 2 to 3 pounds of Conch Meat
  • 1/4 tablespoon of Sea Salt (any salt is good)
  • 2 medium Onions (diced)
  • 4 heads of Garlic (diced) (use one for burning curry)
  • 2 tablespoons of Pimento Seed (hold)
  • 1 tablespoon of Parsley (dried)
  • 3 stalks of Scallion (diced)
  • 2 ripe Scotch Bonnet Pepper (cut in half)
  • Thyme (tie to three fingers)
  • Ginger (half of finger)
  • ¼ cup of Coconut Oil (any oil is good)
  • 2 to 3 tablespoons of Curry Powder ( if you are  cooking 2lbs use 2 spoons)
  • 2 tablespoons of White Vinegar, or Lime Juice
  • 4  to 6 cups of Water

Add any of the following Vegetables:

  • 1/4 lb. Cho cho
  • 1/4 lb. Carrot
  • 1/4 lb. Irish Potato
  • 1/4 lb. Okra





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CURRIED CONCH MEAT

Ingredients:

  • 2 to 3 pounds of Conch Meat
  • 1/4 tablespoon of Sea Salt (any salt is good)
  • 2 medium Onions (diced)
  • 4 heads of Garlic (diced) (use one for burning curry)
  • 2 tablespoons of Pimento Seed (hold)
  • 1 tablespoon of Parsley (dried)
  • 3 stalks of Scallion (diced)
  • 2 ripe Scotch Bonnet Pepper (cut in half)
  • Thyme (tie to three fingers)
  • Ginger (half of finger)
  • ¼ cup of Coconut Oil (any oil is good)
  • 2 to 3 tablespoons of Curry Powder ( if you are  cooking 2lbs use 2 spoons)
  • 2 tablespoons of White Vinegar, or Lime Juice
  • 4  to 6 cups of Water

Add any of the following Vegetables:

  • 1/4 lb. Cho cho
  • 1/4 lb. Carrot
  • 1/4 lb. Irish Potato
  • 1/4 lb. Okra


CURRIED CONCH MEAT

Instructions:

  1. Remove conch from shell, by breaking the bottom of the shell.
  2. Remove the outer skin.
  3. Stall conch meat by pressure cooking for 30 to 45 minutes. It best at 45 minutes
  4. Alternatively, Stall Conch Meat in water ¾ ways filling a big pot for 1 hour 30 minutes to 2 hours. Put the stove’s gauge on medium High. You do this to tenderize the conch’s meat. (You well get a better eat if the conch’s meat is not rubbery and tough). Tenderize Well First! Use fork for testing.
  5. After that, cut the stalled conch into biteable chunks. Cover properly put aside for later.
  6. Peel, wash, and dice vegetables.
  7. Add Curry powder with one garlic clove. Use a fork to stir the curry powder with one garlic clove, while it burns. Do that for 10 seconds.  
  8. Immediately, add oil, and then add the diced onions, 10 seconds later the diced scallion, then the crushed garlic cloves. Allow sauté and stir-fry it for 20 seconds.
  9. Now add the chunks of conch. Stir in, and then add the other ingredients, and then water.
  10. Use the pot’s lid cover properly, and allow simmering for 20 minutes with stove’s gauge on flame medium low (4).
  11. The steam and the water in the conch with build more water while stewing.
  12. After that time, turn stove down to low flame, still covered for 10 minutes.
  13. After that, you are complete cooking curried conch meat.
  14. If you want to make your meal interesting, add mixed vegetable on the side with rice.
  15. Total time for cooking curried conch was 2 hours and 35 minutes, plus preparation.

Jamaican Seafood
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing
)

What do the think about jamaicandinners/
Curried Conch Recipe?


Comments on Youtube.


JAMAICAN FOOD COOKBOOK
JAMAICAN DINNERS
Buy Jamaican Dinner Cookbook


JAMAICAN FOOD COOKBOOK
JAMAICAN BREAKFASTS

Jamaican Breakfasts cookbook

 

Subscribe, Comment, Share your thoughts, on JamaicanFoodRecipes YOUTUBE-Channel.


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Jamaican Seafood Menu are: Roasted Fish, Steamed Fish, Conch, River Food, Crab Meat, Doctor Fish Crayfish, Shrimps, Octopus, curried Octopus, Oyster Preparation, Oyster Sauce, Shark Meat, French Fried Shark Meat, Curried Shark Meat, Curried Sea Crabs, Steamed Sea Crabs, Boiling Sea Crabs to Eat, or Sell, How to make the Oyster Sauce, Escovitch Shark Meat, Octopus Punch, Stewed Doctor Fish, Escovitch Doctor Fish, by - email RasMiQuel at: jamaicadinners@gmail.com. and Jerk Sauce by - Jamaican RasMiQuel. 'Watch Jamaican Food Natural Cooking on your Sony Blue-Ray Player Digital Cameras and Video Phones and Portable audio 4k Ultra HD Televison Home Theater and Media Player'. Or LG IPS 21:9 Ultrawide Monitors! Or watch these cooking video on Apple TV.

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