Kodava Spiced Clams with Coconut

Ingredients

In the original Korean dish, Nampo Petrol Clams, the clams are cooked in a spicy broth with Korean chili paste and other Korean seasonings. In the adapted Kodava version, the clams are cooked in a fragrant blend of Kodava spices and a creamy coconut sauce, which adds a unique flavor profile to the dish. The use of Kodava chili powder, black pepper, and coriander gives the dish a distinct spiciness and earthiness, while the coconut sauce adds richness and creaminess. We alse have the original recipe for Nampo Petrol Clams, so you can check it out.

• 500g (1.1 lb) clams 500g (1.1 lb) clams
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Kodava chili powder 1 teaspoon Kodava chili powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh curry leaves for garnish Fresh curry leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean the clams thoroughly by scrubbing them under cold water. Discard any clams that are open or damaged.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the Kodava chili powder, black pepper, and coriander powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the cleaned clams to the pan and stir to combine with the spices. Cook for 2-3 minutes until the clams start to open.
5. 5.
   Pour in the coconut milk and season with salt to taste. Stir gently to combine all the ingredients.
6. 6.
   Cover the pan and simmer for 5-7 minutes, or until all the clams have opened. Discard any clams that remain closed.
7. 7.
   Garnish with fresh curry leaves and serve hot with steamed rice or traditional Kodava bread.

Treat your ingredients with care...

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

Tips & Tricks

• If you prefer a spicier dish, you can increase the amount of Kodava chili powder according to your taste.
• Serve the Kodava Spiced Clams with Coconut with a squeeze of fresh lime juice for a tangy twist.
• For a thicker sauce, you can reduce the coconut milk by simmering it for a few extra minutes before adding the clams.

Serving advice

Serve the Kodava Spiced Clams with Coconut hot, garnished with fresh curry leaves. Accompany it with steamed rice or traditional Kodava bread for a complete and satisfying meal.

Presentation advice

Present the Kodava Spiced Clams with Coconut in a shallow serving dish, allowing the vibrant colors of the clams and the creamy coconut sauce to shine through. Garnish with a sprinkle of freshly chopped coriander leaves for an added touch of freshness.