Snail Curry (Ghonghi)
Ghonghi is a traditional dish made from freshwater snails, originating from the Tharu and Madheshi communities of Nepal, renowned for its rich and spicy broth. It is eaten during the rice season, when the rivers and rice paddies teem with snails.
2 days
Normal
Mildly Spicy
Ingredients
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Directions
Soak the snails in water for a few hours to remove the mud.
Clean the shells by rubbing them well, then rinse them thoroughly.
Mix the rice flour with the snails and let them soak overnight in water.
Rinse the snails well.
Boil the snails in salted water with turmeric powder for 15 minutes.
Drain them.
Use scissors to cut the ends of the snail tails (this allows the broth to penetrate and makes it easier to extract the meat).
Chop the onions and the coriander leaves.
Finely chop the ginger, the garlic cloves and the small green chilies.
Heat the mustard oil in a pan. When hot, add the onions, the small green chilies, the ginger, and the garlic cloves. Mix well.
When the onions become translucent, add the cumin powder, the coriander powder, the red chili powder and the Timur powder (or Sichuan pepper). Mix well for one minute.
Add the snails. Mix well to coat them. Cook for 5 minutes.
Add the water and salt.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the broth thickens slightly and becomes a smooth sauce.
Once ready, pour into a bowl and garnish with coriander leaves.
Ready! Serve with chiura (beaten rice), rice, lentils, beans, pickles (achar), salads, vegetables, buckwheat dhindo, corn dhindo, rotis. Have a hot or cold drink or a local alcohol. Enjoy!
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