Nathai pirattal recipe
A recipe for snails prepared with ginger and tamarind, from chef Vijay Kumar of New York’s Semma. See the steps on Fine Dining Lovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Blender
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- Peconic snails: 10 oz/283g. shelled
- Gingelly oil: 4 oz/118ml
- Shallots: 4 each. thinly sliced
- Tomatoes: 2 each. thinly sliced
- Ginger-garlic paste: 1 tbsp
- Tamarind extract water: ½ cup/125ml
- Mustard seeds: 1 tsp
- Fennel seeds: ½ tsp
- Green chilis: 4 each. slit
- Curry leaves: 1 sprig
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 ½ tsp
- Cumin powder: 1 tsp
- Coconut milk: 4 oz/118ml
- Cilantro: 2 oz/57g. chopped
- Cinnamon: ½ stick
- Green cardamom: 5 pods
- Bay leaf: 1 each
- Cloves: 4 each
- Grated coconut: ½ cup/50g
- Black pepper: 1 oz/28g
- Fennel seeds: 1 oz/28g
- Cumin seeds: 1 oz/28g
- Coriander seeds: 2 oz/57g
- Black stone flowers: a pinch
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