Teesryo (Indian Steamed Curried Clams)
condiment, hot and spicy, indian, raw, seafood
winter
2 tablespoons butter
2 tablespoons vegetable oil
2 large onions; cut into thin rings
2 small fresh hot chilies; cut into thin rings
1 tablespoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon cayenne
1/3 cup shredded fresh coconut
1/4 cup fresh lemon juice
1/2 teaspoon minced fresh cilantro
1/2 teaspoon sugar
salt to taste
6 dozen small clams; well scrubbed
cilantro sprigs and lemon slices; for garnish
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 chilies and saute until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chilies 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.
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Serving Ideas : Garnish with cilantro & lemon and serve immediately.
Nutr. Assoc. : 0 0 0 2607 26076 0 0 0 0 0 3351 0 0 0 0 0 0
Contributor: © 1995 Cole Group, Inc.
Yield: 6 servings
Preparation Time: 0:00