Nathai Pirattal

Ingredients

• - snail shell masala
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

1. Clean snails: Wash 500g nathai (snails) thoroughly under running water. Scrub the shells. Boil in salted water with turmeric for 10 minutes. Drain and rinse.
2. Extract snail meat: Use a pin or toothpick to extract the snail meat from each shell. Remove the dark digestive sac — use only the firm body.
3. Marinate: Mix snail meat with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.
4. Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
6. Add Chettinad masala: Add 2 tsp freshly ground Chettinad spice powder (coriander, pepper, fennel, dried red chillies), 1 tsp red chilli powder. Fry 3 minutes.
7. Add marinated snails: Add snail meat. Toss on high heat 5-6 minutes.
8. Cook dry: Fry on medium-high heat 8-10 minutes until masala clings completely and mixture is dry.
9. Add curry leaves: Add a large sprig of curry leaves. Toss 1 minute.
10. Serve: Adjust salt. Nathai pirattal is a prized Chettinad dry snail stir fry. Serve with steamed rice.