• Vongole curry (Shimple curry)
Vongole curry (Shimple curry)
  • Vongole curry (Shimple curry)
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 🙂
  • 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)

Ingredients for Vongole curry (Shimple curry)

  • 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


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