2 cups coconut milk
2 ounces Irish moss, washed well to remove salt, sand and grit
3 large ice cubes, or about 1/4 cup very cold water
1 1/2 pounds conch, peeled, cleaned, pounded to tenderize
3 tablespoons unsalted butter
1/4 cup coconut oil
3/4 cup chopped Spanish onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
10 cloves garlic, sliced thin
1/2 Scotch bonnet pepper, finely chopped
3 tablespoons curry powder
Salt and freshly ground black pepper
1/3 cup fresh cilantro, finely chopped
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