"Pani Hamuk" as told in Assam is water snails and it tastes best when it is collected from clean, flowing rivers. It’s a challenging task to consume Pani Hamuk because you need to suck the meat out of the shell, but it’s worth the effort! This exotic dish is sure to leave you wanting more. You will find the same dish in Nagaland, but the dish is prepared with pork and fermented beans. Here is a recipe of Pani Hamuk in Assamese style.
Ingredients For Pani Hamuk Recipe:
- 300 gram Snails
- 1 cup chopped Onions
- 1 cup chopped Tomatoes
- A few Coriander for serving
- 2 No.s Green chillies
For masala( spices):
- 1 pcs minced Garlic
- 1 tablespoon Coriander seeds
- 2 piece Cinnamon
- 1 piece Ginger
- 1 tablespoon Cumin seeds
- 2-3 pcs Cloves
- 1 tablespoon Turmeric powder
- 1 tablespoon Red chili powder
Instruction of Making Pani Hamuk Recipe
1. Wash the snails properly in water.
2. Add a cup of salt and soak the snails in water. Then boil the snails in water. once boiled transfer in a bowl and clean again.
3. Remove the meat from the shells and collect this meat in a bowl.
4. Clean the snail meat and then add sugar, salt and turmeric. Mix properly. Wash the meat again with plain water.
5. Take the spices and grind them nicely.
6. Take a pan and heat some oil, add onions, salt, tomatoes, green chilies and saute for 5 minutes. cook for another 2 minutes.
7. Now add the snail meat and mix well. Add the green coriander leaves, red chili powder and cook for a few minutes.
8.Add the prepared masala at the end and cook for another 10 minutes. Cover the lid and cook. Add some chopped coriander leaves.
9. Cook for another minute and the recipe is ready.
Country of origin- India
State- Assam
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