St. John’s Coconut Curry Conch (or Calamari) Skillet – Authentic Antigua and Barbuda Recipe
Harbor-style curry simmering tender seafood in fragrant turmeric coconut gravy.
- Country of Origin
- 🇦🇬 Antigua and Barbuda (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender calamari or conch strips, Diced potatoes, Chickpeas, Caribbean curry powder, Coconut milk
Ingredients for St. John’s Coconut Curry Conch (or Calamari) Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) tender calamari or conch strips, prepped into bite-sized pieces
- 1.5 cups diced potatoes, washed and trimmed
- 1 cup chickpeas
- 1 medium onion and 3 cloves garlic, finely minced with Caribbean curry powder
- 1.5 tbsp traditional Antigua and Barbuda seasoning (coconut milk, thyme, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender calamari or conch strips for 5 minutes.
- Add minced onion, garlic, Caribbean curry powder, and coconut milk, thyme, garlic, stirring for 2 minutes until deeply aromatic.
- Add diced potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in chickpeas right before serving warm.