Freshwater Snail Curry
Prepared by Narayani Mondal
Institute for Motivating Self Employment (IMSE)
India
Freshwater snails serve as a protein-rich staple in various global cuisines. In certain cultures, they are revered as a delicacy and frequently featured in flavorful soups and stews. In this culinary creation, Narayani Mondal generously imparts her expertise in crafting a delectable curried freshwater snail dish.
Ingredients:
- Snails
- Brinjal (Eggplant)
- Potato
- Five spice
- Salt
- Mustard oil
- Turmeric
- Green chili
Instructions:
- Clean the snails with water.
- Separate the snail meat from its shell. Only snail meat will be used for this dish.
- Put the snails in a pan with water and let it boil. Set aside the boiled snail.
- In a pan, add a little bit of mustard oil and sauté the bay leaf, green chili, and India five spices.
- Sauté the onion as well.
- Add the brinjal and potatoes. Stir along with the spices.
- Add salt, turmeric, and water to the pan.
- Add the freshwater snails.
- Add more water if needed.
- Add mustard seed paste and add more green chili.
- Cover the pan and cook until it is done, occasionally stirring to make sure the ingredients are soaked in the flavor of the spices.
_____
The “Women Ensuring Food Security and Nutrition: Forgotten Foods Cooking Contest” is organized by the consortium Asian Farmers’ Association for Sustainable Rural Development (AFA) and La Via Campesina (LVC) through the Asia-Pacific Farmers’ Program (APFP) – Farmers’ Organizations for Asia (FO4A) and Assuring Resiliency of Family Farmers (ARISE). APFP-FO4A is supported by the European Union (EU) and the International Fund for Agricultural Development (IFAD). ARISE is supported by IFAD.
More info at https://asianfarmers.org/women-ensuring-food-security-and-nutrition-forgotten-foods-cooking-contest/
Comments are closed