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4
Easy
By Richard Whittington and Martin Webb
Published 1995
The unique flavour of this dish comes from the Penang curry powder, a subtle variation on Indian curry masalas which is more aromatic than hot. It is obtainable from Oriental markets. Chinese egg noodles can be bought in bags from the same markets, fresh or frozen. If clams are unavailable, use fresh cockles.
First make the sauce: peel the garlic, the 2 shallots and the ginger, and chop all of them finely. In a shallow pan, fry them gently in the oil until soft and translucent. Stir in the curry powder and cook, stirring, for 30 seconds. Add the coconut milk, turn up the heat and bring to the boil. Lower the heat to medium and bubble until well reduced, then add the fish sauce. You should have a lig