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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Serving suggestion: white rice. | 2. For the irish moss mixture: | 3. 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. | 4. For the curry conch: | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	2	cups		1104.0	26.592	10.992	114.432
irish moss	2	ounces	washed	50.4333	0.0	11.22	0.2833
water	3	cup		0.0	0.0	0.0	0.0
conch	1 1/2	lb	peeled	530.4012	6.936	107.3042	4.896
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
coconut oil	1/4	cup		486.14	0.0	0.0	53.9877
spanish onion	3/4	cup	chopped	50.4333	0.0	11.22	0.2833
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
red pepper	1/2	cup	chopped	30.0	6.6075	1.4025	0.33
garlic clove	10		sliced	50.4333	0.0	11.22	0.2833
scotch bonnet pepper	1/2		chopped	50.4333	0.0	11.22	0.2833
curry powder	3	tablespoons		61.425	10.5519	2.7008	2.6479
salt black pepper			ground	50.4333	0.0	11.22	0.2833
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.