Friday, September 20, 2013

Foodie Fridays - Peranakan style Stir-fried Curried Clams

In my last week's Foodie Fridays Spicy and Sour Fish Head Curry post, I mentioned that DinoPapa cooked up a Peranakan feast.  I'm sharing with you the 2nd dish that he cooked for the first time, Stir-fried Curried Clams.  This is a quick and easy dish that takes only 20 mins to prepare and 10 mins to cook it.

We love this dish because the spices enhances the natural sweetness of the fresh clams, the curry paste is mild thus it is not too over whelming but you can still smell its aroma.  

Stir-fried Curried Clams

by Jennifer Lim (adapted from Florence Tan Secrets of Nyonya Cooking)
Prep Time: 20 mins
Cook Time: 10 mins
Keywords: stir-fry side Clams Seafood Peranakan
Ingredients (serves 4)
Main Ingredients
* 60ml cooking oil
* 2  prings curry leaves
* 2 stalks lemon grass, cut into 3 inch lengths and lightly bruised
* 500g clams, soaked in salted water for an hour and thoroughly cleaned
* ¼ teaspoon salt
* ½ teaspoon sugar
* 1/8 teaspoon ground white pepper
* 1 teaspoon light soy sauce

Curry Paste (mixed)
* 4 shallots, peeled and finely pounded
* 3 cloves garlic, peeled and finely pounded
* 1 ½ tablespoons fish curry powder

* 5 red bird’s eye chillies, chopped
* 2 spring onions (scallions), chopped

1. Heat the cooking oil and fry curry leaves, curry paste and lemon grass until fragrant.
2. Add the clams. Season with salt, sugar, pepper and soy sauce. Cook until the clams open (approximately 7 mins). Discard the clams which are still closed.
3. Garnish with bird’s eye chillies and spring onions (scallions) and serve hot.

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  1. So that is how curry leaves look like. Does using fresh leaves taste like the curry powder or curry paste?

    1. Hi Jenn, the curry leaves just add a little bit of curry flavour not exactly taste like curry powder or paste since these need some other spices and ingredients into it.