Clam and bacon koftas with apricot sauce

Name: Clam and bacon koftas with apricot sauce
Cuisine: Indian
Ingredients: 18 small, fresh clams or 8 oz drained, tinned clam meat, or mussels; 18 small, fresh clams or 8 oz drained, tinned clam meat, or mussels; 18 small, fresh clams or 8 oz drained, tinned clam meat, or mussels; 6 oz bacon (pieces and ends are fine); ½ small onion, peeled and finely chopped; 3 medium potatoes, cooked and mashed; 1½ tablespoons finely chopped parsley; 1 teaspoon Worcestershire sauce; salt and pepper to taste; salt and pepper to taste; 2 eggs; 2 tablespoons breadcrumbs; 3 tablespoons finely chopped walnuts; vegetable oil for deep-frying; 6 oz dried apricots, soaked for 30 minutes; 2 tablespoons sugar; ⅓ teaspoon garam masala (sweet spice mix); ⅓ teaspoon garam masala (sweet spice mix); 2 tablespoons plain yoghurt

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is an unabashed update of an eighty-year-old recipe which featured only bacon. But clams and bacon partner happily and the tangy apricot sauce makes a lively companion.

Ingredients

18 small, fresh clams or 8 oz drained, tinned clam meat, or mussels
6 oz

Europe
Asia
India
United Kingdom
Breakfast

Method

Steam and open the clams (if using fresh molluscs). Finely chop the clam meat and put it in a bowl.
Chop the bacon finely. Combine with the clams and add the onion, mashed potato and parsley. Season with the Worcestershire sauce, salt and pepper. Beat one of the eggs and mix it in thoroughly. Chill the mixture for 1 hour so that it becomes solid enough to be fo