Monday, May 5, 2014

Savoy Truffle? Snark Trouble.


This on-going analysis of my GN version of The Hunting of the Snark is still wending its way through the alimentary canal of Fit the Second … I'm feeling a bit peckish, aren't you?

The question of the Snark’s flavour has exercised the minds and palates of the cognoscenti since April 29th, 1876. However, I am possessed of an indolent nature and prone to fits of take-out, such questions matter not a whit to me. The uncooked flesh of the Snark was sufficient for our ancestors but today’s gastronomes must have their Snark curried, tandoori grilled or even minced into seekh kebabs — but never boiled à la anglaise (the hollowness vanishes, leaving behind a residue redolent of a fleet of bathing machines saturated in warm, flat beer). In this carnivorous spirit, a recipe for cooking Snark follows. Please try it, you won’t be disappointed!

Genuine Assamese Snark Curry

Mix the following together in a large bowl:
• 1 kilo of Snark meat, cubed (if no Snark is to be had, use beef, goat or lamb, preferably with bones)
• 6 medium onions, minced
• small head of garlic, minced
• an inch of fresh ginger, grated
• tablespoon of turmeric
• one cinnamon stick
• one cup of oil
• tablespoon of salt
• a sufficient amount of genuinely hot green chilis, slit
• you can also add a tablespoon of ground cumin, a tablespoon of ground coriander and a tablespoon of garam masala. This might be preferable for those who are accustomed to Northern Indian cuisine. The authentic Assamese version has a delicious simplicity which is worth trying … although the North Indian style will probably be more popular with North American diners. 

Mix, cover and let sit overnight. Transfer to a sufficiently large pot and cook on low heat, with the lid on and stirring occasionally for 30 minutes. Add one cup of water, bring to boil, and then reduce heat to a simmer. The curry should finish up with a thick gravy, not at all runny. Cook for about 90 minutes or until meat is tender. Taste for salt, etc. The curry can be garnished with ghee and/or tamarind water. If beef, lamb or goat meat was used, serve with rice, vegetables and dal.

However, if you used Snark, serve with greens, using forks and hope. Wash it all down with copious amounts of Golden Eagle beer and the stimulating gyrations of two dissipated nautch girls named Anna and Paisa. What ho, memsahibs!