Curried Steamed Clams (teesryo)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 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.