Curry Conch With Irish Moss Food

CURRIED CONCH

Curried Conch image

If you're in the mood for a unique flavor of the islands and conch is available at your local fish market...here's a recipe for you!

Provided by SilentCricket

Categories Stew

Time 40m

Yield 1 medium saucepan, 2-4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb conch, peeled and cleaned
4 cloves garlic, minced
seasoning salt
5 tablespoons maggi seasoning sauce (may be found in Asian section of market by soy sauce)
2 tablespoons curry powder
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red peppers or 1/2 cup green pepper
2 tablespoons butter
1 fish bouillon cube
2 teaspoons ketjap manis (Indonesian soy sauce Ketjap Manis Ketjap Manis)
2 tablespoons tomato paste
2 1/2 cups water
3 -4 potatoes
1/2 cup flour
1 tablespoon butter
1/4 teaspoon black pepper
1/2 teaspoon salt
3/4 cup water

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.

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