A bit over a 12 months in the past, a sea snail discovered on the shores of Uppada Village in East Godavari district created an enormous buzz. This giant sea snail (scientific identify: Syrinx Aruanus) was auctioned for Rs 18,000. This 12 months, it isn’t nearly dimension however a curry that has captured the creativeness of many residents and guests across the Godavari River. The canals from the river have change into the brand new hubs of snail merchants and farmers who’re feeding the area’s new pattern – snail curry.

Edible land snails have historically used the French phrase for snail – escargot. The manufacturing of those snails is heliciculture, that is fairly a major business in international locations like Spain, France and Italy the place the snail has been a part of the culinary traditions. What was as soon as thought-about meals for the much less privileged, steadily grew to become a delicacy because of the popularity by haute delicacies cooks. We can see the identical pattern play out in India too. Snail merchants across the East Godavari district take away the flesh from the shells and show them on plastic sheets as increasingly more properties are discovering this new delicacy.

Also Read: 13 Best Andhra (Telugu) Recipes | Popular Andhra Recipes

Also Read: 11 Best South Indian Curries You Can Try At Home

I spoke to Chef Suraj Kumar Sahoo, Executive Chef on the Novotel Vijayawada, Varun and Chef Sreenivas who hails from the East Godavari district, about this pattern. According to them it is the straightforward availability that is likely one of the key drivers of this pattern. And then there are the perceived well being advantages too. Locals imagine can it remedy extended diseases like bronchial asthma and arthritis. Chef Suraj provides that the cleansing course of is kind of laborious. If you are planning to supply these snails and take a look at making the snail curry (try the recipe), it’s important to wash the snails with salt and turmeric powder. There are variations that embrace a curry made with peanuts, a recurring ingredient in Andhra cuisine. While the jury remains to be out on the well being advantages, there’s little argument across the textures and flavours of this dish that’s more likely to achieve extra reputation within the days to come back.

Snail Pepper Curry

Recipe – Nattalu Miryala Kura

Recipe courtesy – Chef Suraj Kumar Sahoo Executive Chef, Novotel Vijayawada Varun

Ingredients:

• Snail 500 Gms
• Onion 200 Gms
• Ground nut oil 100 Ml
• Tomato 100 Gms
• Green chilli 20 Gms
• Ginger-garlic paste 15 Gms
• Crushed peppercorn 30 Gms
• Fennel 3 Gms
• Mustard seeds 2 Gms
• Tamarind pulp 20 Gms
• Turmeric powder 5 Gms
• Red chilli powder 5 Gms
• Spring onion 20 Gms

For Paste:

• Grated coconut 100 Gms
• Poppy seeds 15 Gms

For Dry Masala:

• Coriander seeds 20 Gms
• Bay leaf 3 Nos
• Cardamom 3 Gms
• Cinnamon stick 5 Gms
• Coriander seeds 20 Gms
• Red chilli complete 10 Gms
• Cumin

Method:

• Wash the snails a minimum of two or thrice in working water.
• Boil the snail in salt and a pinch of turmeric water for 10-12 minutes. Strain the snail and wash rigorously in working water. Now separate the flesh from the shell with the assistance of a toothpick. Gently take out the white a part of the meat and discard the black organ half as they’re chewy, bitter and never edible.
• Make a paste out of coconut and poppy seed and hold it apart.
• For floor spices, dry roast the above-mentioned components on sluggish warmth and make a powder. Keep it apart.
• Heat floor nut oil in a thick backside vessel. Put fennel seed, mustard seed and curry leaf in it. When it begins to splutter, add onion slice and prepare dinner until golden brown.
• Add ginger garlic paste to it. Cook for a while and add the chopped tomato to it together with salt. Cook slowly until tomatoes are mashed correctly.
• Now add the spices like turmeric powder and purple chili powder. Stir and add the coconut and poppy seed paste to it. Cook the masala on a sluggish flame.
• Add the snails to the cooked gravy and blend completely. Cover the pan. Keep on a medium flame for 10 minutes by including tamarind pulp to it.
• Add 15 grams of freshly floor dry masala together with the crushed pepper powder and blend gently. Finish the dish with coriander leaves and chopped spring onion.
• Serve with steamed rice or chapatti.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch bins are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely acquired stronger as I’ve explored culinary cultures, road meals and wonderful eating eating places the world over. I’ve found cultures and locations by means of culinary motifs. I’m equally enthusiastic about writing on shopper tech and journey.