Curriedconch Recipes

EAST INDIAN CONCH CURRY RECIPE

Steps:

• Prepare the conch meat
• Chop the vegetables and grind the garlic
• Sauté the vegetables for 5 minutes
• Add white wine and reduce for 5+ minutes
• Add curry powder and then conch meat, stir well
• Pour in coconut milk, cover, and simmer for 30+ minutes
• Garnish with fresh herbs, if desired. Serve with rice and breads.

CURRIED CONCH

Steps:

• Pound conch and cut into small pieces.
• Mix with two garlic cloves, seasoned salt, 1 TBSP Maggi seasoning, and curry powder.
• Let stand.
• In medium saucepan, saute onions, celery, pepper, and remaining garlic in butter.
• Add bouillon cube, the remaining Maggi seasoning, Ketjap manis and tomato paste.
• Add water.
• Bring to a boil and add peeled and diced potatoes.
• Lower heat and simmer gently while preparing dumplings: Blend all dumpling ingredients together and drop by teaspoonful into hot mixture.
• Cook about 15 minutes or until dumplings are done.
• (make sure potatoes are tender too!) Add conch and cook about 5 more minutes.

CURRIED COD

Steps:

• Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
• Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CURRY LOBSTER

Steps:

• Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
• While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
• Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

CURRY CHICKEN

Steps:

• preheat oven to 350.
• heat butter, honey, dijon mustard, and curry together in a pan.
• place chicken in a baking dish and pour sauce over chicken.
• bake for 50-55 mins.