Curried Steamed Clams (Teesryo) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found on . Ingredients:
1/4 cup vegetable oil |
1 tablespoon scraped. finely chopped fresh gingerroot |
2 large onions, peeled, cut lengthwise in half, then sliced lengthwise into paper-thin slivers |
1 teaspoon salt |
2 tablespoons ground coriander |
1 1/2 teaspoons turmeric |
4 dozen small hard-shelled clams, scrubbed |
1 fresh coconut, shelled, peeled and coarsely grated |
1 tablespoon fresh lemon juice |
1 tablespoon finely chopped fresh coriander (cilantro) |
1 1/2 teaspoons ground cayenne pepper |
Directions:
1. In a heavy 10-12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the ginger and stir for a minute, then drop in the onions. Stirring constantly, fry for 7-8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.
2. Stir in the salt and ground coriander, cook for a minute or so, then stir in turmeric. When the mixture is well blended, add the clams, turning them about with a spoon to coat them evenly. Cover the skillet tightly, reduce the heat to low, and steam for 8-10 minutes, or until the clams open.
3. Immediately transfer the entire contents of the skillet to a deep heated platter. Scatter the coconut over the clams and sprinkle them with lemon juice, fresh coriander and red pepper.
4. Serve at once.
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