Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Lakshadweep · Lunch

Clam Curry

Traditional 11. Clam Curry recipe

🧺 Ingredients

• Fresh clams: 500g, cleaned thoroughly (shells scrubbed, soaked in salted water)
• Onion: 1.5 medium (135g), sliced
• Tomato: 1.5 medium (120g), chopped
• Coconut oil: 35ml
• Turmeric: 0.75g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Ginger-garlic paste: 6g
• Curry leaves: 16 leaves
• Coconut (grated): 80g
• Salt: 5.5g
• Water: 150ml
• Lemon juice: 8ml
• Rice (cooked): 300g

👩‍🍳 How to make Clam Curry

1. Heat oil (160°C), add curry leaves (fry 18 sec).
2. Add onion, cook 2.5 min until soft.
3. Add ginger-garlic, cook 45 sec.
4. Add tomato, cook 1.5 min until soft.
5. Add turmeric, chili, coriander, stir 30 sec.
6. Add clams, cook 2 min stirring to coat (shells begin opening).
7. Add grated coconut, stir 1 min.
8. Add water, bring to low simmer (150°C), cook 5-6 min (clams will open). Visual cue: Clam shells open, meat opaque, curry creamy.
9. Add lemon juice and salt.
10. Discard unopened shells.
11. Serve over rice with sides.
12. ---

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