Curry Lambie (Conch)

Curry..Our East Indian foods have become part of our culinary landscape with our own blended local curries being just as readily available to us as salt and pepper are on our supermarket shelves. Curry is big business in this country, just check out the variety and types available to us. Different names dictate the different flavours that are locked within those cellophane packs. So, not all the curries on the market are the same. Curry powders are made up of the same ingredients but in different proportions. Most curry powders you see will include coriander seed, fenugreek seed, fennel seed, curry leaf, mustard seed, cumin seed, and turmeric and pepper. If the curry seems very yellow that is an indication there is a large quantity of turmeric powder. The greener the curry the smaller the amount of turmeric and the stronger and hotter the flavour. Vindaloo or bindaloo curries tend to be hotter than most. You can choose your curry depending on the food you are going to cook. For example for duck, goat, lamb or beef you can use a greener or stronger curry. This often combines well with the stronger tasting meats. If on the other hand you are currying fish or vegetables then use a milder curry so as not to overpower your flavours. Curries are relatively inexpensive so experiment and see which flavours and or brands you prefer. (edited from Guardian Newspaper 11.22.2002)
Curry Lambie (Conch)

To prepare lambie/conchs:
  • 1. Wash in lots of water, squeeze the juice of one lime onto it, cover in water. Place lambie on chopping board.
  • 2. Remove skin by cutting off with a knife or tearing it away from the body of the lambie, this is an easy process.
  • 3. You want to remove all the dark and orange coloured skin.
  • 4. Place into more cool water with lime juice.
  • 5. Cut into three-inch pieces and pound until the flesh is about 1/4-inch to 1/8-inch thick.
  • 6. Now chop finely and use in your favourite recipe

  • 1 lb lambie or conchs, skin removed, pounded and chopped
  • 1/2 cup chopped chives, minced
  • 1 tsp minced garlic
  • 2 tbs vegetable oil
  • 2 small onions, sliced
  • 1 hot pepper, seeded and chopped
  • 11/2 tbs curry powder mixed with 1/4 cup water
  • 1/2 cup coconut milk
  • 1 tbs chadon beni
  • 1 lime

    Wash lambie and squeeze juice of 1/2 lime over, add, chives and garlic, let stand for 30 minutes. Heat oil and add onion and hot pepper, cook until onions are tender, Add curry paste, and stir and fry until all the water has evaporated. Add lambie and stir well. Add coconut milk. Cook for a few minutes uncovered, then cover and cook on a low heat for about 20 minutes. Add only a small amount of water at a time to prevent sticking. Sprinkle with chadon beni and serve with additional lime. Serve with white basmati rice or provisions. Serves four.

  • This site uses frames, if you do not see frames (menu on the left) click here.
    Page maintained by, Copyright © 1996-2024 Last Revised: 06/01/2024.