Lambi — conch — is a prized Grenadian shellfish, most often curried Indo-Caribbean style with turmeric and masala, a legacy of the island's South Asian indenture. Sweet and firm, it is plucked from the reef and slow-stewed tender.
Spoon up curried lambi and the conch is tender and springy in a golden, fragrant curry sauce. Bite: the conch is sweet-briny and meaty, the curry warm with turmeric and masala, the tomato and onion melting into a rich gravy, lime brightening the finish. A taste of Grenada's Indo-Caribbean curry tradition, eaten over rice.
Pounding the conch breaks its tough muscle; long gentle simmering tenderizes it without making it rubbery. Blooming the curry powder and turmeric in oil releases their flavor before the liquid goes in, building the deep golden sauce.
Variations
With coconut milk in the curry. With potatoes added. Spicier with more scotch bonnet. With green seasoning. Made with goat instead. Drier as a 'stew'.
On the Palate
Where Curried Lambi sits in the Grenadian flavor cloud
Pound the conch to break its tough muscle, then simmer it low and slow — gentle heat over 45 minutes tenderizes it, while a hard boil turns it rubbery.
Ingredients
Serves 4
How it's made
8 steps · 35 min active + 55 min waiting
- 116 min
Tenderize 700 g cleaned conch by pounding; cut into pieces and marinate in lime, garlic, and herbs.
- 25 min
Fry 1 chopped onion and garlic in oil.
- 32 min
Add 2 tbsp curry powder and 1 tsp turmeric; cook 1 min to bloom.
Watch outCook the curry powder and turmeric just until fragrant and the oil turns golden — a minute, no longer, or it scorches bitter.
- 44 min
Add 2 chopped tomatoes and cook down 4 min.
- 52 min
Add the conch and stir to coat in the curry.
- 62 min
Add water to half-cover and a sprig of thyme.
- 746 min
Cover and simmer gently 45 min until the conch is tender.
Watch outThe conch is ready when a piece is tender to the bite; if it still resists, give it more gentle time.
- 83 min
Adjust salt and serve with rice and lime.
