Based on the suggestions that I got with my re-launch, I will start adding some of them starting with this one 🙂
One of the most common things I get to hear is that it’s hard to judge how much quantity I use for every ingredient. That’s always a tricky one. With so many Asian recipes, also with Indian food, we usually don’t measure what we add 😀 .. That’s such a western style of cooking 😉
But I will start including pics of the ingredients, so there’s a better reference to estimate.
…
Back to the recipe…
I have been trying to recreate some of my favorite sea food recipes from India, especially from Goa. The first attempt was the fish curry I made a few months ago. I guess this is a better attempt.
Getting there 🙂
Ingredients:
- Onions, Tomatoes, Garlic
- Curry leaves, star anise, cloves, cinnamon, red chilly, coriander seeds
- Fish curry masala, kitchen king masala, salt
- Dried Fenugreek leaves
- Coconut milk
- Sunflower oil
- Vongole (Clams)
- Basmati rice
Ingredients for Vongole curry (Shimple curry)
Process:
- In a pan, heat some oil
- Add chopped red chilly, garlic and onions
- Saute for few minutes
- Add star anise, coriander seeds, clove, cinnamon, curry leaves
- Add tomatoes and saute for 10 min
- Blend all of this with coconut milk
- In a pot, boil this blended mixture along with clams
- Add salt to taste and fenugreek leaves
- Serve with rice
Voila!
