Name: Snipe Curry
Yield: Serve 1 per head
Cuisine: Canadian
Ingredients: 1 tablespoon coriander seeds, freshly ground; 1 teaspoon ground turmeric; 2 tablespoons oil; 2 onions, chopped; salt; 4 snipe or woodcock; ½ teaspoon ground fenugreek; 1¼ cups canned coconut milk; 1 teaspoon fresh ginger, finely chopped, or ½ teaspoon ground; 1 teaspoon cumin seed; 1 small chili, seeded and chopped

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

The Indian estuarine marshes team with wildfowl, and game books of the Raj show large drifts of snipe being shot. The curries recorded are rather fierce and fiery so, whilst giving a recipe for snipe curry in memory of my step-grandfather, who was a keen shot, I have used a rather delicate variant.

Ingredients

2 tablespoons oil
2 onions, chopped
1 tablespoon cori

Asia
Americas
India
United States
Canada
Alaska
Main course
Gluten-free
Winter
Autumn
Summer

Method

Heat the oil in a heavy pan and cook the onions until golden. Add the spices and cook for another 5 minutes. Add the birds and cook them until they are well coated. Pour the coconut milk over them and add salt, cover, and simmer gently for 40 minutes or until the birds are cooked. Serve with rice and curry trimmings.

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Snipe Curry

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