Curried Steamed Clams (Teesryo)
- 14 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 12 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 12 teaspoons ground cayenne pepper
- 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.
- 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.
- 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.
- Serve at once.
vegetable oil, fresh gingerroot, onions, salt, ground coriander, turmeric, fresh coconut, lemon juice, fresh coriander, ground cayenne pepper
Taken from www.food.com/recipe/curried-steamed-clams-teesryo-482427 (may not work)