Delano’s Curry Conch with Jasmine Rice

Cook the Jasmine Rice: Thoroughly rinse your jasmine rice under cold running water. In a medium saucepan, bring 2 cups of water, 1 tablespoon of butter or oil, and a pinch of salt to a boil. Stir in the rinsed rice, reduce the heat to low, cover immediately with a tight-fitting lid, and let simmer undisturbed for 15 minutes. Remove from the heat and let the pot sit, covered, for an additional 5 minutes before fluffing gently with a fork.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or deep pot over medium heat. Add the sliced onion and sliced bell pepper, cooking until they soften and turn translucent. Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until intensely fragrant.

Bloom Spices & Veggies: Add the curry powder, paprika, and thyme to the pan, stirring continuously for 1 minute to toast and bloom the dry spices. Toss in the diced tomato next, cooking for another minute or two until it starts to soften and release its juices.

Simmer the Conch: Slide the sliced, tenderized conch into the curry mixture, tossing well to coat every piece evenly in the spice base. Pour in the coconut milk and broth, and drop in a whole Scotch bonnet pepper if you want that authentic Caribbean heat. Bring the liquid to a gentle simmer, cover, and let cook for 20–30 minutes until the conch is beautifully tender. If the liquid reduces too much while cooking, simply stir in an extra splash of broth.

Finish & Plate: Turn off the heat and remove the whole Scotch bonnet pepper if used. Season the curry with salt, black pepper, and fresh lime juice to taste, then stir in the chopped fresh parsley or cilantro. Serve hot, ladled generously over a bed of your warm, fragrant jasmine rice.