Clams With Curry Leaves Recipe| Diners Club Resources

Ingredients

• ¼ cup ghee
• 6 anchovy fillets
• 1 cup loosely packed curry leaves
• 3 banana eschalots, finely sliced
• 4 garlic cloves, finely chopped
• 2 long green chilies, sliced into rounds
• Lemongrass, 3 cm from the base, left whole and bruised with the flat of a knife
• 3 bay leaves bruised with your hand
• 1 kg clams, soaked in salted water to purge of sand
• 200 ml coconut cream
• 100 ml water
• Salt flakes and ground white pepper to season
• 1 tbsp coriander seeds
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp white peppercorns
• 1 tsp salt flakes
• 1 tsp turmeric
• 2 cardamom pods, bruised