Callonjie Recipe


4 large corillas
1 lb fried shrimp/minced fish/minced
beef/minced chicken
4 cloves garlic
2 large onions
2 wiri-wiri peppers
4 tbsp cooking oil
2 tsp salt
3 tbsp curry powder
1 tbsp garam massala
1/4 tspground dye (turmeric)
1/2 pt coconut milk
tomatoes (optional)


1  Scrape corillas, salt and remove seeds.
2  Remove corilla from around seeds.
3  Grind or blend garlic, onions and peppers.
4  Blanch corillas in boiling water for 5 minutes and drain.
5  Place 1/2 tablespoon oil in pan and heat.
6  Add 1 tablespoon of the blended garlic mixture and fry for 1
7  Add corilla that was removed from around seeds with half teaspoon salt
and fry for 5 minutes.
8  Add fried shrimp/fish/beef/chicken and blend well.
9  Stuff blanched corillas with shrimp/beef/fish/chicken mixture and
tie securely.
1o Heat the remaining oil in a pan until it is very hot.
11 Add stuffed corillas and fry until lightly brown. Remove.
12 Pour off most of the oil from pan, leaving about 1 tablespoon.
13 Make a massala paste with the remaining garlic mixture, curry powder,
massala, 1 1/2 tablespoons salt and dye.
14 Replace pan on heat and leave until very hot. Add massala paste
and fry.
15 Add corillas and turn. Add coconut milk and allow to cook for 10-20
minutes. Taste.
16 Quartered tomatoes can be added and cooked for 2 minutes.
17 Serve hot with rice.

Serves 8