Dry clam curry

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

The masala in this curry and the green masala used in Mussels with green masala combine well with virtually any shellfish.


  • 3 small red onions, finely chopped
  • 3 or 4 tomatoes, finely chopped
  • vegetable oil
  • 3 or 4


  1. Sauté the onions and tomatoes in the oil until you have a rich tomato sauce. Blend the masala ingredients to make a smooth paste.
  2. Stir the green chillies into the tomato and onion sauce and cook for a short while. Add the masala and continue cooking until you have a rich, dryish gravy.
  3. Add the clams and cook gently until they open. They should exude e