- 1.5 kilos clams
- 1 tablespoon ghee or butter
- 1 onion finely chopped
- 15 fresh curry leaves
- 2 fresh green chillies finely chopped
- 4 cloves garlic smashed and then finely chopped
- 1 inch piece of ginger – grated
- 1 tablespoon cumin powder
- 400ml coconut milk
- 1/2 teaspoon turmeric
- 150ml white wine
- Juice of one lime
- Salt and pepper
- Coriander to garnish
Method
- Melt the butter in a large sauce pan with a tight fitting lid over medium heat.
- Throw in the curry leaves and toss them around for about 20 seconds.
- Now add the chopped onion and the green chillies.
- When the onion turns soft and translucent, pour in the garlic and ginger along with the cumin powder.
- Let these fry for about a minute, then add the wine.
- Turn up the heat to high. When the wine begins to bubble, in go the clams.
- Close the lid and let them steam in the wine until they open. Discard any clams that don’t open.
- Pour in the coconut milk and the turmeric and bring it up to a good bubbly simmer.
- Season with salt and black pepper to taste and squeeze the lime juice over it all.
- Sprinkle with the coriander and serve.
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