Cockle Curry

Name: Cockle Curry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 600g cockles (shellfish), cleaned; 3/4 cup coconut milk; 2 onions, sliced; 3 green chilies, slit; 1 tbsp ginger, sliced; 2 tbsp tamarind paste; 1/4 tsp turmeric powder; 1/2 tsp red chili powder; 2 tbsp coconut oil; 1 tsp mustard seeds; 8 curry leaves; Salt to taste

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 45. Cockle Curry recipe

⏱️10 minPrep

🔥8 minCook

🕒18 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Cockle Curry

Clean cockles (5 mins, no heat): Rinse cockles thoroughly in running water. Discard any that don't close.
Temper oil (1 min, high heat): Heat coconut oil, crackle mustard seeds, add curry leaves. Visual: seeds pop.
Add spices (1 min, medium heat): Add turmeric, red chili powder, fry briefly.
Finish (3 mins, low heat): Discard any unopened shells. Add coconut milk, heat gently through. Visual: creamy sauce, meat tender.

📖 Cultural notes

Cockle Curry celebrates the abundance of Kerala's estuarine regions, a delicacy prized by locals. ---

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