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:

  1. Clean the snails with water.
  2. Separate the snail meat from its shell. Only snail meat will be used for this dish.
  3. Put the snails in a pan with water and let it boil. Set aside the boiled snail.
  4. In a pan, add a little bit of mustard oil and sauté the bay leaf, green chili, and India five spices.
  5. Sauté the onion as well.
  6. Add the brinjal and potatoes. Stir along with the spices.
  7. Add salt, turmeric, and water to the pan.
  8. Add the freshwater snails.
  9. Add more water if needed.
  10. Add mustard seed paste and add more green chili.
  11. Cover the pan and cook until it is done, occasionally stirring to make sure the ingredients are soaked in the flavor of the spices.

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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/

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