Kerala-style Spiced Clams

Ingredients

In the original Vietnamese dish, Ốc hương, the clams are typically stir-fried with garlic, lemongrass, and chili. However, in this Kerala adaptation, the clams are cooked in a spiced gravy with coconut milk, showcasing the unique flavors of the region. The addition of traditional Kerala spices like turmeric, black pepper, and mustard seeds gives the dish a distinct taste that sets it apart from the original Vietnamese version. We alse have the original recipe for Ốc hương, so you can check it out.

• 500g (1.1 lb) clams, cleaned and washed 500g (1.1 lb) clams, cleaned and washed
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder 1/2 teaspoon black pepper powder
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add chopped onions, green chilies, ginger, and garlic. Sauté until onions turn golden brown.
4. 4.
   Add turmeric powder, black pepper powder, and curry leaves. Mix well.
5. 5.
   Add cleaned clams to the pan and cook for 2-3 minutes.
6. 6.
   Pour coconut milk into the pan and stir gently.
7. 7.
   Cover the pan and simmer for 10-15 minutes, or until the clams are cooked through.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or appam.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and properly cleaned before cooking. Discard any clams that do not close when tapped or have broken shells.

Tips & Tricks

• If you prefer a spicier dish, you can increase the amount of black pepper or add a pinch of red chili powder.
• Adjust the consistency of the gravy by adding more or less coconut milk according to your preference.
• For a richer flavor, you can roast the mustard seeds before adding them to the dish.
• Serve the Spiced Clams with a squeeze of fresh lemon juice for a tangy twist.
• This dish tastes even better when prepared a few hours in advance and allowed to marinate.

Serving advice

Serve the Kerala-style Spiced Clams hot with steamed rice or traditional Kerala appam for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Kerala-style banana leaf for an authentic touch.