Kari Konk Kelapa (coconut Curry Conch)

Kari Konk Kelapa, also known as Coconut Curry Conch, is a traditional dish from the Turks and Caicos Islands. This flavorful and aromatic curry is made with tender conch meat, rich coconut milk, and a blend of Caribbean spices.

Gluten Free Dairy Free Main Course Turks and Caicos Caribbean Curry Conch Coconut
Kari Konk Kelapa (coconut Curry Conch)

Ingredients

  • 1 lb conch meat, cleaned and diced
  • 2 tbsp curry powder
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 scotch bonnet pepper, minced
  • 1 cup coconut milk
  • 2 tbsp vegetable oil
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
  3. Stir in the curry powder and thyme, and cook for 2 minutes to toast the spices.
  4. Add the diced conch meat and stir to coat with the curry mixture.
  5. Pour in the coconut milk and add the scotch bonnet pepper. Season with salt and pepper.
  6. Simmer the curry for 45-50 minutes, or until the conch is tender and the flavors have melded together.
  7. Serve the Kari Konk Kelapa hot with rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Serving bowls Measuring spoons Ladle

Serving suggestions

Serve the Kari Konk Kelapa with a side of steamed rice and a refreshing tropical fruit salad.

Tips & tricks

For a milder curry, remove the seeds and membranes from the scotch bonnet pepper before adding it to the dish.

Cost

$20