Curry is a popular element of Trinbagonian cuisine. So popular that some people eat it every day!

Dispite this popularity and the easy access to curry, some dishes are still seen as special. In the case of dishes like curried agouti or curried deer, they’re seasonal.

Similarly, some seafood used in curries are difficult to source. An example of this is the armored catfish; referred to as hassa in Guyana, or cascadura in Trinidad and Tobago.

Luckily, conchs are easier to come across, easier to clean, and easier to cook.

Foodie Nation shares the basics on making a savoury and creamy curried conchs.