Saban Curry Conch is a traditional Saban recipe for a classic curry of tenderized conch meat flavoured with ketjap manis. The full recipe is presented here and I hope you enjoy this classic Saban version of: Saban Curry Conch.
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Curry is very much a common main meal on the Dutch island of Saba in the Caribbean. It's typically made with Chicken, goat meat (as in this recipe), breadfruit (the island's staple), seafood and also tannia. Saban curry also exemplifies the Caribbean's third curry tradition. Islands with British heritage use a curry powder that's ultimately derived from the Bay of Bengal (but with the addition of local allspice). French islands typically use colombo powder and Dutch islands tend to make what is more of a Suriname-style curry, often with the addition of Indonesian ketjap manis (sweet soy sauce) [or soy sauce as an alternative]. All these elements are seen in this recipe, with the addition of hot Caribbean chilli as well.
Ingredients:
500g conch meat
1 lime or 4 tbsp lime juice
2 tbsp coconut oil
2 tbsp Suriname masala curry powder
2 tbsp ketjap manis (sweet soy sauce) [substitute soy sauce at a pinch]
120ml coconut milk
1 hot pepper (scotch bonnet typically)
1 small onion, chopped
2 tsp garlic, minced
2 spring onions, chopped
250ml of water
1 tsp salt
1 tsp freshly-ground black pepper
For the Dumplings:
250g plain (all-purpose) flour
1 tsp salt
80ml cold water
1l of water
1 tbsp oil
Method:
Wash conch with water and lime juice then discard the water.
Tenderise the conch using the method you prefer: Boil in water for 90 to 120 to get tender or pressure cook for about 40 minutes. Alternatively, butterfly each piece of conch to thin pieces or use a meat mallet and hammer each piece till thin. I pounded my conch with a meat mallet as I was feeling a little stressed that day.
Take the conch meat and cut into bite-sized pieces.
Place a pan or wok over medium-high heat. Once hot add the coconut oil and fry the garlic, onion, and spring onion for about 90 seconds. Scatter over the curry powder and continue frying, stirring often, for about 5 minutes or until the curry is grainy.
Add the conch pieces and fry, stirring, to ensure that the conch pieces are completely coated in the curry mixture. At this point pour in the ketjap manis, coconut milk and water then add the chilli (keep whole).
Bring to a boil, reduce to a simmer and cook for about 30-45 minutes, or until the conch meat is completely tender. Test the conch meat to ensure it's tender. If not done enough for your liking, add a little more water and continue to cook. The gravy should also be nice and thick at this point.
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