Clarissa Dickson Wright, Johnny Scott

Snipe Curry

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
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

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.