Seafood-loving Malaysians often make a beeline for the nearest ikan panggang stall when the craving hits. These speciality stalls sell all manner of seafood even though their mainstay is grilled fish.
For those who love clams, nothing hits the spot better than fresh, succulent and briny clams seasoned with curry powder and then grilled to perfection on a flat griddle.
Now you can cook these luscious clams at home with this very simple recipe. Don’t fret about the clams because you can use just about any clam for this dish.
The sweet and briny taste of the clams melded with the aroma and spiciness of the curry powder really delivers on flavour.
Ingredients
- 675 g clams
- 2 tablespoons cooking oil
- 1 small onion, peeled and sliced
- 1 1/4 tablespoons curry powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon chilli sauce or chilli-garlic sauce
- 1 tablespoon oyster sauce, or to taste
- 80 ml water
- 1 tablespoon chopped spring onions
Method
- Rinse clams thoroughly in cold water, scrub the shells, drain the water and set aside.
- Heat a pan on medium heat, add the cooking oil and stir-fry the onion until it is softened.
- Add the clams to the pan and start stirring. As soon as the clams start to open, add the curry powder, turmeric powder, chilli/chilli-garlic sauce, oyster sauce and water and stir well to coat the clams.
- Cover the pan and cook for a few minutes or until all clams are open.
- Add the spring onions and stir to combine well. Dish out and serve immediately.
This recipe can be found in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.