Difference between revisions of "Exotic Curry Conch Chowder"
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[[Category:Conch Recipes]] | [[Category:Conch Recipes]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
| − | [[Category:Honduran Recipes]] | + | [[Category:Honduran cuisine]] |
| − | [[Category:Honduran Salads[[Category:Sherry Recipes]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Honduran cuisine]] | ||
| + | [[Category:Salads[[Category:Sherry Recipes Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Revision as of 11:01, 9 May 2012
Description
Ingredients
- 8 conchs
- 1 lg. Onion
- 1/2 c. cream
- 4 tomatoes (or pt. stewed- tomatoes)
- 2 tsp. curry powder
- 2 bay leaves
- 1 tsp. Sugar
- 1 pinch thyme
- 2 tbsp. butter
- 1 sm. can tomato paste
Directions
- Grind the Conch and boil until tender in water.
- Fry Onion in frying pan with butter until cooked (not brown).
- Add leaves, thyme. Work curry powder into cream.
- Add Onion to cream, add tomatoes, curry powder and cream to Sugar.
- Also add tomato paste. Simmer 1/2 hour and serve in soup bowls.
- Add 1 teaspoon of sherry in each serving.
References
[[Category:Salads
