Total time : 30 minutes Servings :4-5 Cuisine : Indian
Ingredients:
2 tablespoons ghee
2 large shallots or 4 small ones finely chopped
2 garlic cloves minced
1- inch knob ginger minced
2 teaspoons paprika
1 teaspoon coriander powder
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon Kashmiri chili powder or Indian red chili/cayenne if you like it spicy!
¼ teaspoon black pepper
½ cup coconut milk canned and full-fat
2 pounds small clams littlenecks, cleaned
1 lime wedge plus extra for garnish
2 tablespoons chopped fresh cilantro leaves
Instructions:
Step 1
To clean clams, soak in cold water for 20 minutes with a big pinch of salt. Lift each clam out of the bowl, and individually rinse with water.Melt ghee in a pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
Step 2
Add the spices and stir, then add the coconut milk and bring to a gentle boil. Add clams, cover and cook, stirring occasionally, until clams are opened, 6 to 8 minutes .
Step 3
Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve. And Voila !!!
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