Serves 6    Preparation Time 1 hour


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


  1. Many thanks, Bridget; have added this to my collection of your recipes. My family, with mother-in-law in tow (She is at Augustine Nivas now) will be attending the 12:00 service in the Friary on Easter Sunday, and for lunch at Oyster Bay on Jyoti Nivas College Road thereafter. Any chance that you will join us? Regards, Walter Vaz

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