Naga Snail
Land snails (khukha) collected from the forest floor and paddy fields after rain, cooked with ginger, garlic, dried Naga King Chilli, and salt until the snails are tender with a gelatinous, slightly chewy texture. A seasonal delicacy eaten across Naga villages from June to September; the snail's natural umami combines with the fierce chilli heat in a way that no other protein does.
Cuisines
Naga
Best for
Lunch
Dinner
Build a full meal around Naga Snail
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
500 grams | Snail , fresh |
|
1 tablespoon | Mustard oil |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 pieces | Green Chili , chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Bamboo Shoot , sliced |
|
1 cup | Spinach , fresh leaves |
|
— | Salt , to taste |
|
— | Water , as needed |
Instructions
- 1 Thoroughly clean the snails under running water to remove any dirt or impurities.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add minced garlic and ginger to the pan and sauté until fragrant.
- 4 Add chopped green chilies and continue to sauté for a minute.
- 5 Add turmeric powder and red chili powder, stirring well to combine.
- 6 Add the cleaned snails to the pan and stir to coat them with the spices.
- 7 Add sliced bamboo shoot and mix well.
- 8 Pour in enough water to cover the snails and bring to a boil.
- 9 Reduce the heat to a simmer, cover the pan, and cook for about 20-25 minutes until the snails are tender.
- 10 Add fresh spinach leaves and salt to taste, then cook for another 5 minutes until the spinach wilts.
- 11 Adjust seasoning if necessary and serve hot.
Tips
Ensure the snails are thoroughly cleaned to avoid any gritty texture.