Remove the snails from the shells (your desired quantities) and soak in a bowl filled with water add salt or lime and leave for a few minutes, drain the water and use salt or lime again to clean the snails by rubbing the salt/lime on the snail and clean inside and out of the snail and make sure there's no slime on it again. Place the snail is a bowl of water again and leave it for about 10 minutes. While the snail is in the bowl clean the pepper and roughly blend with half of the onion.

Remove the snail and boil with a half teaspoon of thyme, ginger, garlic, curry, seasoning powder/cube, and salt.

This stage is optional heat the oil and fry the snails for about one minute then remove and set aside.

In the same oil (if you did the last step) add onion, thyme, ginger, and garlic. Fry on low heat until the onion is translucent making sure you stir to avoid burning.

Add the roughly blended peppers and stir. Depending on how you seasoned your snails before you might want to wait or season the pepper at the stage. Fry until the pepper is reduced.

Add the snails and stir making sure the snails are all coated.

Check the seasoning and readjust if necessary and continue to fry until the oil floats.

Serve and eat as it is.

Or enjoy with rice or your favorite side dish.