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

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. Serves 6.