STUFFED SERPENT GOURD CURRY

STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

MINCE MEAT STUFFED SNAKE COY / SERPENT GOURD CURRY

Serves 6    Preparation Time 1 hour

Ingredients

1 kg beef or mutton mince

1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides

3 medium sized onions chopped

3 large tomatoes pureed

½ cup coconut paste

A small bunch of coriander leaves chopped

2 teaspoons ginger garlic paste

3 teaspoons chillie powder

1 teaspoon spice powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

Salt to taste

2 green chilies chopped

3 tablespoons oil

Wash the snake gourd and keep aside. Marinate the mince with a teaspoon of chillie powder, turmeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chillie powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil.  Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out.  Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked.  Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.Snake Coy Curry new  3

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

WordPress.com

WordPress.com is the best place for your personal blog or business site.