Crack the coconut with a hammer and drain off the milk. Remove the meat and cut into very thin slices (do not remove the brown part of the coconut). Place the slices on a baking sheet, sprinkle with salt and bake in a slow oven (stirring frequently) for about 20 minutes. Serve hot.
Conch Fritters
1 lb conch meat1/2 lg onion2 stalks celery1/2 red pepper1/2 green pepperSalt to taste1 egg1/3 cup self rising cornmeal1/3 cup flour1 tsp. baking powder1/4 cup buttermilk1/4 tsp hot sauce
Put conch through food grinder or food processor. Process with onion, celery, red and green pepper and mix with conch, adding salt and egg. Mix well. Mix together cornmeal, flour and baking powder. Add conch mixture. Mixture should be thick. Add buttermilk and hot sauce. Drop by heaping tablespoon into deep oil until light brown. Drain. Serve with mayonnaise and lime juice.
Curried Fish Steaks
3 tablespoons oil or fat2 tablespoons chopped onion1 clove of garlic2 tablespoons curry powder1 cup water or coconut milkA little lime juicePiece of green mangoSalt to taste1 1/2 lb. prepared fish steaks
Heat the oil, add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
