In Chilies, Clams, Coconut, Coriander, Cumin, Curry, David Rocco's Dolce India, Dinner, Fennel, Ginger, Herbs, India, Onions, Seafood, Spices, Turmeric

BY DAVID ROCCO’S DOLCE INDIA 

INGREDIENTS

  • ¼ cup coconut oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp peppercorns, coarsely chopped
  • 10 fresh curry leaves
  • 2 tbsp red onion, minced
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tsp red chili flakes
  • ½ tbsp turmeric
  • ¼ cup grated coconut
  • 2 lb fresh clams, rinsed and cleaned
  • ½ cup coconut milk
  • Chopped fresh green chilies, QB
  • Fresh coriander, chopped, QB

DIRECTIONS

Heat coconut oil in a pan. When it’s hot, temper your cumin seeds and fennel seeds, peppercorns, fresh curry leaves and mix together. Once the spices start to spatter, add onions, garlic, ginger and red chili flakes and combine. Then add turmeric and grated coconut and let it toast in the pan for a few minutes. When it’s ready, add your clams and coconut milk and stir until combined. Top with salt, and add in fresh green chilies and coriander, let it steam with the lid on for about 5 minutes and it’s done.

Serves 4

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