Nepalese Spiced Clam Curry

Ingredients

In this Nepalese adaptation of the Chinese clam dish, we incorporate traditional Nepalese spices and flavors to create a unique and distinct flavor profile. The original Chinese dish may have a milder taste and use different spices and cooking techniques. The Nepalese version adds a touch of heat and tanginess, making it more suitable for those who enjoy bold and spicy flavors. We alse have the original recipe for Clam Dish, so you can check it out.

• 500g (1.1 lb) fresh clams 500g (1.1 lb) fresh clams
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any grit or sand. Discard any clams that are open or damaged.
2. 2.
   Heat oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
4. 4.
   Stir in the tomato puree and cook for 2-3 minutes until the oil separates.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomato mixture.
6. 6.
   Add the clams to the pan and stir to coat them with the spice mixture. Cover the pan and cook for 5-7 minutes until the clams open up.
7. 7.
   Sprinkle garam masala over the clams and give it a final stir.
8. 8.
   Garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or traditional Nepalese bread.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that are open or damaged before cooking. Rinse them thoroughly under cold water to remove any grit or sand.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• Serve the Nepalese Spiced Clam Curry with a squeeze of fresh lemon juice for an extra tangy flavor.
• Adjust the consistency of the curry by adding more water if desired.
• For a richer flavor, you can substitute coconut milk for some of the water in the curry sauce.
• Fresh clams are best for this recipe, but if they are not available, you can use frozen clams as well.

Serving advice

Serve the Nepalese Spiced Clam Curry hot with steamed rice or traditional Nepalese bread. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Nepalese Spiced Clam Curry in a traditional Nepalese bowl or plate. Sprinkle some additional garam masala and cilantro leaves on top for an appealing presentation.