Curried Steamed Clams (Teesryo)

1. 1

   In a heavy 10-12 inch skillet, heat the oil over moderate heat until a light haze forms above it.

2. 2

   Add the ginger and stir for a minute, then drop in the onions.

3. 3

   Stirring constantly, fry for 7-8 minutes, until they are soft and golden brown.

4. 4

   Watch carefully for any signs of burning and regulate the heat accordingly.

5. 5

   Stir in the salt and ground coriander, cook for a minute or so, then stir in turmeric.

6. 6

   When the mixture is well blended, add the clams, turning them about with a spoon to coat them evenly.

7. 7

   Cover the skillet tightly, reduce the heat to low, and steam for 8-10 minutes, or until the clams open.

8. 8

   Immediately transfer the entire contents of the skillet to a deep heated platter.

9. 9

   Scatter the coconut over the clams and sprinkle them with lemon juice, fresh coriander and red pepper.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.