This clam curry is so simple yet tastes so good!
Here is a quick and easy one for you. I absolutely love shellfish and clams rank right up there with my favourites. The ingredients in this clam curry really compliment the natural sweetness of the clams.
I prefer using small clams like those in the picture. You could of course use large clams or mussels with this recipe.
This clam curry includes many of the ingredients used in Southern Indian cookery. You shouldn’t have any trouble sourcing most of them. If you can’t find the curry leaves, just leave them out.
1.5 kilos clams
1 tablespoon ghee or butter
1 onion finely chopped
15 fresh curry leaves
2 fresh green chillies finely chopped
4 cloves garlic smashed and then finely chopped
1 inch piece of ginger – grated
1 tablespoon cumin powder
400ml coconut milk
1/2 teaspoon turmeric
150ml white wine
Juice of one lime
Salt and pepper
Coriander to garnish
Melt the butter in a large sauce pan with a tight fitting lid over medium heat.
Throw in the curry leaves and let the butter pick up their gorgeous flavour for about 20 seconds.
Now add the chopped onion and the green chillies.
When the onion turns soft and translucent, pour in the garlic and ginger along with the cumin powder.
Let these fry for about a minute and then add the wine.
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Turn up the heat to high. When the wine begins to bubble, in go the clams.
Close the lid and let them steam in the wine until they open. Discard any clams that don’t open.
Pour in the coconut milk and the turmeric and bring it up to a good bubbly simmer.
Season with salt and black pepper to taste and squeeze the lime juice over it all.
Sprinkle with the coriander and serve.
Note: I like this clam curry a lot hotter than my recipe suggests. I use about four chillies and a teaspoon or so of red chilli powder gives it a really nice bite.