Teesryo (Indian Steamed Curried Clams)

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Onions - cut into thin rings (large)
2 tablespoons	30ml	Fresh hot chiles - cut into thin rings (small)
1 tablespoon	15ml	Grated fresh ginger
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground turmeric
1/8 teaspoon	0.6ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cardamom
1/4 teaspoon	1.3ml	Cayenne
1/3 cup	30g / 1.1oz	Shredded fresh coconut
1/4 cup	59ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Minced fresh cilantro
1/2 teaspoon	2.5ml	Sugar
		Salt to taste
6		Small clams - well scrubbed
		Cilantro sprigs and lemon slices - for garnish

Recipe Instructions

Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight fitting lid. Add the onions and fresh chiles and saute until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chiles for about 2 minutes. Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open.

With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and, stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.

Source:
Cole Publishing Group Recipe Collection

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.