Smoked curry conch

original blog post:



2 lb conch cleaned and chopped into bite sized pieces

1 teaspoon allspice

1 teaspoon onion powder

½ teaspoon paprika

Pimento wood chips

Apple wood chips

1 onion chopped

2 scallion stalks chopped

1 scotch bonnet pepper

4 garlic cloves

3 tablespoon Coconut oil

1 ½ tablespoon Curry powder

2 cups Coconut milk

1 teaspoon Salt (more or less to taste)

½ teaspoon Sugar

1 teaspoon honey

1 Sweet pepper slices

1 carrot slices

Dumplings (optional)

1 cup Flour

½ cup water





  • Make sure to clean the conch properly, removing all the colored bits, leaving just white meat
  • Chop into bite sized pieces and season with allspice, onion powder and paprika
  • Set up the smoker by lining the bottom of the pot with foil, placing the wood chips/shavings of your choice place another foil on top of that and then the steamer basket filled with the conch
  • Close the lid on top, you can even use foil to help seal in the pot cover to make sure there is as little smoke escape as possible
  • Turn the flames high for about 3-5 minutes to allow the chips to burn and create smoke
  • Then turn the heat to low and let the conch smoke for another 8 to 10 minutes
  • Once the conch has smoked place them in a pressure cooker with onion, scallion, scotch bonnet and garlic.
  • Fill with water until it almost covers the conch, pressure cook for 1 hour
  • After one hour release the pressure
  • Make the dumpling dough my mixing the flour and water
  • In a pan heat coconut oil and add the curry powder and cook the curry
  • Add coconut milk salt, sugar, honey, sweet pepper and carrot
  • Add the entire contents of the pressure cooker, the conch onions and all the liquid to the pot of coconut milk
  • Pinch small pieces of the dough and form dumplings add them to the stew
  • Allow the entire thing to cook until the sauce is rich and thick
  • Serve with rice, rotti or festival