Serving suggestion: white rice
For the irish moss mixture: Combine the coconut milk, moss and ice cubes in a blender and blend well until all of the Irish moss pieces have been pulverized. Stop blending halfway through and scrape down the sides and lid of the blender with a spatula to get any remaining pieces of moss. The warmer the mixture becomes the thicker and pastier it will be, and it will begin to stick to the sides of the blender, so try to keep it cool. The coconut milk can be put in the refrigerator to stay cold before blending. For the curry conch: Place the conch in a large saucepan and cover it by 2 inches with water. Add 2 tablespoons of the butter and bring to a boil, while watching for foaming over onto the stove. Turn down to a simmer and cook until the conch is tender to the bite, 40 minutes, and then allow it to cool in the water. Remove the conch and cut it into bite-size pieces. Return the large saucepan to a boil and allow the juices from the cooking process to reduce until only about 1 cup remains. Heat another saucepan with coconut oil and add the onions, peppers, garlic and Scotch bonnet pepper and cook over medium heat until the peppers are soft and the onions are translucent. Add the curry powder and cook for an additional 5 minutes, stirring occasionally to incorporate all of the ingredients, and allow the curry to toast slightly. Add the 1 cup of cooking juices and cook over medium heat for 15 minutes. Add 1/3 cup of the Irish moss mixture if you choose, as well as salt and black pepper to taste, and continue cooking, stirring occasionally, for 15 more minutes. The curry will thicken after adding the Irish moss mixture. Turn off the heat and stir in the remaining butter and the cilantro and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nigel Spence