Teesryo (Indian Steamed Curried Clams)

Course : Curry
Serves: 6
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2 tablespoons butter
2 tablespoons vegetable oil
2 large onions -- cut into thin rings
2 small fresh hot chiles -- 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
1 teaspoon salt to taste
6 dozen small clams -- well scrubbed
1 bunch cilantro sprigs and lemon slices -- for garnish

Preparation / Directions:

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 sauté 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.

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