Crack the coocnut 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 meat, 1/2 lg onion2 stalks celery1/2 red pepper, 1/2 green pepper, Salt to taste, 1 egg, 1/3 cup self rising cornmeal, 1/3 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 fat, 2 tablespoons chopped onion, 1 clove of garlic, 2 tablespoons curry powder, 1 cup water or coconut milk. A 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.
