Foil roast curry conch with pumpkin and okra

original blog post: https://greedygirlcooks.blogspot.com/2018/03/foil-roast-curry-conch-with-pumpkin-and.html

Ingredients

For the marinade

2 lb cleaned conch

¼ cup chopped Onion

¼ cup chopped Sweet pepper

¼ cup chopped Tomato

3 Garlic cloves shredded

1 teaspoon Salt

¼ teaspoon Black pepper

½ teaspoon ground Allspice

1 teaspoon Lemon juice

For the foil roast

2 tablespoon coconut oil

1 tablespoon curry powder

2 cups chopped pumpkin

1 cup chopped okra

1 fish flavored bullion

1 Scotch bonnet pepper

3 tablespoon salted butter

3 garlic cloves shredded

Instructions

• Clean the conch so that it’s all white meat
• Place in plastic film and pound as flat as possible to tenderize
• Cut into bite size pieces
• Season with onion, sweet pepper, tomato, garlic, salt, black pepper, allspice and lemon juice.
• Marinate in the refrigerator overnight
• Preheat the oven to 350 degrees
• Wash and peel the pumpkin chop into cubes, wash and slice the okra
• Place the coconut oil in a pan to heat up on medium high heat
• Add the curry powder and cook for a minute
• Add the entire mixture of marinated conch and sauté for a few minutes
• Add the pumpkin and okra and stir to completely incorporate
• Season with the fish bullion cube, or salt to taste
• Pour the contents onto a thick ply sheet of foil
• Slice the hot pepper over top
• fold the foil in half sealing the edges to create a pouch with the conch inside
• Place in the oven on a sheet pan and cook for 50 minutes
• In a bowl mix together, the shredded garlic and butter into a paste
• After 50 minutes remove from the oven, cut open the top of the foil
• Place dollops of garlic butter all over the conch
• Put back in the oven for another 10 minutes
• Remove from the oven stir and serve