Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Dinner

Clam Light Curry (Muringa - Light)

Traditional 14. Clam Light Curry recipe

🧺 Ingredients

• Fresh clams: 250g, cleaned
• Onion: 0.75 small (56g), sliced
• Tomato: 0.75 small (60g), chopped
• Coconut oil: 15ml
• Turmeric: 0.5g
• Chili powder: 1g
• Ginger: 3g, sliced
• Green chili: 1, slit
• Curry leaves: 10 leaves
• Coconut (grated): 45g
• Salt: 2.5g
• Water: 100ml
• Lemon juice: 7ml

👩‍🍳 How to make Clam Light Curry

1. Heat oil (160°C), add curry leaves and green chili (fry 15 sec).
2. Add onion, cook 1.5 min.
3. Add ginger, cook 30 sec.
4. Add tomato, cook 1 min.
5. Add turmeric and chili, stir 25 sec.
6. Add clams, cook 1.5 min (shells begin opening).
7. Add grated coconut, stir 45 sec.
8. Add water, simmer 4 min on low (150°C). Visual cue: Clam shells open, meat cooked, curry thin-medium.
9. Add lemon juice and salt.
10. Discard unopened shells.
11. Serve hot.
12. ---

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