Kerala clam and shrimp coconut soup

Name: Kerala clam and shrimp coconut soup
Cuisine: Indian
Ingredients: 2 quarts clams in their shells, washed and scrubbed well; 2 stalks celery with their leaves, quartered; 2 stalks celery with their leaves, quartered; 1 tablespoon coriander seeds; ¼ teaspoon fenugreek seeds; 1 teaspoon whole black peppercorns; 1-inch piece of fresh ginger root, peeled and finely chopped; 2 tablespoons bright red paprika; 6 dried curry leaves; 2 tablespoons vegetable oil; 1 teaspoon black mustard seeds; 1 large onion, peeled and chopped; 4 cloves of garlic, smashed, peeled and chopped; ¾ teaspoon salt; ½ lb shelled shrimp; the juice of 1 lemon; 10 fl oz thick coconut milk with its cream; 10 fl oz thick coconut milk with its cream; ½ teaspoon (or to taste) cayenne; 2 tablespoons chopped coriander leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is a rich, bright red soup with the bite of chillies tempered by creamy coconut milk. It is a definite appetite stimulator and could happily be followed by another fish dish (maybe whole, stuffed and baked) before the meat course. On the Kerala coast it is served with all the spices and pieces of clam, rather like a red-hot bouillabaisse. But I have refined the recipe for a dinner menu.

Ingredients

Asia
Europe
India
United Kingdom
Kerala
Soup
Dinner
Fish course
Gluten-free
Pescatarian

Ingredients

Method