Click on the image, above to submit to Pinterest.

Kerala-style Snake Meat Curry

Kerala-style Snake Meat Curry is a traditional Indian recipe (from Kerala) for a classic curry of snake meat in a coconut milk base with malabar tamarind and spices. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kerala-style Snake Meat Curry.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesGame RecipesIndian Recipes

This used to be a feature of Keralan cookery and the curry is very similar to a fresh sardine curry. In fact, you can substitute the snake meat with sardines and the preparation method is identical. This is not commonly made these days, as hunting for snake meat is illegal in many areas. In fact, I made this in Hong Kong, where farmed snake meat is available. Note that you will need a young snake as older animals become both tough and gamey in flavour.

Ingredients:

3 tbsp coconut oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 sprigs curry leaves
12mm (1/2 in) piece of ginger
6 garlic cloves
10 shallots, finely chopped
2 green chillies, slit lengthways
1 tsp sea salt
1/2 tsp turmeric powder
2 tsp red chilli powder (use more for a spicy curry)
2 tsp coriander powder
3 pieces kodampuli, (malabar tamarind)
250ml (1 cup) thin coconut milk (second pressing)
250g young snake meat

Method:

Heat the coconut oil in a pan (preferably an earthen pot) and add the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle and the curry leaves blacken.

Crush together the ginger and garlic in a mortar. Add to the pan along with the shallots and green chillies. Scatter over the salt and fry for about 8 minutes, until the shallots begin to colour.

In the meantime, combine the turmeric, coriander powder and red chilli powder in a bowl. Add enough water (a few tbsps) to form a thick paste.

Stir the paste into the curry and fry, stirring constantly for 3-4 minutes, until the spices are cooked. Now add in 125ml (1/2 cup) water.

Soak the kodampuli in a cup of warm water for 5 minutes. Add the fruit pieces to the curry along with the soaking water.

Cover the pot with a lid and simmer the ingredients for 5 minutes before adding the coconut milk. At this point add the snake meat to the pan.

Cover once more and simmer everything for 10 minutes. Take off the heat and allow the curry to rest and cool for at least 2 minutes (best left over night). This allows the flavours to meld and the curry to mature.

Warm the curry by bringing to a simmer and cooking for 5 minutes. Serve accompanied by rice.