Dry clam curry

Name: Dry clam curry
Cuisine: Indian
Ingredients: 3 or 4 green chillies, finely chopped; vegetable oil; salt; 900 g-1.35 kg/2-3 lb good-sized clams; 3 or 4 tomatoes, finely chopped; 3 small red onions, finely chopped; juice of 1 or 2 limes; 2.5 cm/1 inch piece of root ginger, peeled; 1 tablespoon ground turmeric; chopped fresh coriander leaves, to garnish; 2 cloves of garlic, peeled; ½ tablespoon finely crushed black peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Sauté the onions and tomatoes in the oil until you have a rich tomato sauce. Blend the masala ingredients to make a smooth paste.
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.
Add the clams and cook gently until they open. They should exude e