Clam and coconut curry is one of my all time favourites!
Clam and coconut curry is just the kind of meal I’m longing for today. I was out last night until 4.00am at a catalogue launch for my promotional gifts business and today I’m feeling very old.
Clam and coconut curry is delicious and just the type of meal I like to cook when all I really want to do is nothing. The curry can be made with very little effort and what’s more it’s packed with flavour!
I like to serve clam and coconut curry with freshly made chapati bread.
Serves 4 – 6
Preparation time: 15 minutes
Cooking time: 10 minutes
INGREDIENTS for clam and coconut curry
2 Tablespoons oatmeal
2 Tablespoons vegetable or preferably coconut oil
2 large red onions – finely chopped
1 400ml (14 fl oz) coconut milk
For the curry masala
1 large handful coriander leaves
1 inch cinnamon stick
1 Tablespoon black peppercorns
2 Inch piece of ginger – grated
4 cloves garlic – smashed
1 teaspoon turmeric
4 green chillies finely chopped
1 tablespoon tamarind puree
Place the clams in a bowl of water and throw in a couple tablespoons of oatmeal. Let them rest there for about 30 minutes. The clams will open to eat the oatmeal and in doing so will get rid of any sand in their shells.
Rinse the clams and set aside in a cool place.
In a dry frying pan, dry fry the cinnamon stick, cloves, cumin and peppercorns.
Grind the spices to a fine powder and then add the rest of the masala ingredients and blend to a paste.
Heat a large pan over medium heat. Add the coconut or vegetable oil.
Add the chopped onions and two sliced red chilli peppers. Fry the onions until they are translucent and lightly browned.
Stir in the masala ingredients and the coconut milk and allow to simmer for a while until you have a very tasty sauce.
Pour in the clams and cover the pan and cook over until all the clams have opened. Discard any clams that don’t open.
That’s it! You really can’t go wrong with this easy curry.
Be sure to stop back and let me know how you liked clam and coconut curry.