Spicy clams, Indian-style

Name: Spicy clams, Indian-style
Cook time: 1 h 30 min
Cuisine: Indian
Ingredients: clams; extra virgin olive oil; 2 finely chopped medium onions; 1 tbsp each of minced garlic and grated ginger; 3 finely chopped red chillies; 1 tbsp of ground coriander; 1 tsp of ground turmeric; 1/2 a teaspoon of salt.; 2 cups of freshly grated coconut; 3 tbsp of chopped coriander leaves; the juice of a lime or lemon

STEVE MANFREDI

October 19, 2011

Spicy clams, Indian-styleMarina Oliphant

Time:1-2 hours

This recipe has been adapted from Charmaine Solomon's Encyclopedia of Asian Food.

Ingredients

clams
extra virgin olive oil
2 finely chopped medium onions
1 tbsp each of minced garlic and grated ginger
3 finely chopped red chillies
1 tbsp of ground coriander
1 tsp of ground turmeric
1/2 a teaspoon of salt.
2 cups of freshly grated coconut
3 tbsp of chopped coriander leaves
the juice of a lime or lemon

Method

Heat 3 tbsp of extra virgin olive oil in a deep pan and lightly fry 2 finely chopped medium onions, 1 tbsp each of minced garlic and grated ginger, and 3 finely chopped red chillies until the onions are transparent.
Add 1 tbsp of ground coriander, a teaspoon of ground turmeric and half a teaspoon of salt. Stir for a minute or so, then add the clams and cover the pan with a well-fitting lid. Continue to cook on low heat for 7 min or until the clams have opened. Discard any that haven't opened.
To serve
Place the clams in a deep bowl, sprinkle with 2 cups of freshly grated coconut, 3 tbsp of chopped coriander leaves and the juice of a lime or lemon.

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