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  Added: May 16, 2006  •  Visited (220)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Curried Steamed Clams
(Teesryo)
What You Need:
  • ¼ cup vegetable oil
  • 1 tablespoon scraped, finely chopped fresh ginger root
  • 2 large onions, peeled, cut lengthwise in half, then sliced lengthwise into paper-thin slivers
  • 1 teaspoon salt
  • 2 tablespoons ground coriander
  • 1½ teaspoons turmeric
  • 4 dozen small hard-shelled clams, washed and thoroughly scrubbed
  • 1 fresh coconut, shelled, peeled and coarsely grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh coriander (cilantro)
  • 1½ teaspoon ground hot red pepper

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it. Add the ginger and stir for a minute, then drop in the onions. Stirring constantly, fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

    2. Stir in the salt and ground coriander, cook for a minute or so, then stir in the turmeric. When the mixture is well blended, add the clams, turning them about with a spoon to coat them evenly. Cover the skillet tightly, reduce the heat to low, and steam for 8 to 10minutes, or until the clams open.

    3. Immediately transfer the entire contents of the skillet to a deep heated platter. Scatter the coconut over the clams and sprinkle them with lemon juice, fresh coriander and red pepper. Serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Shellfish » Clams
    Main Ingredient » Fruits » Coconut
    Dish » Main Courses

     

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