Yield: Serves 4
This recipe was originally published in the award-winning cookbook My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay (Figure 1 Publishing, 2023). Reprinted here with permission.
You can purchase My Thali: A Simple Indian Kitchen here [1]
Ingredients:
- 1 cup diced green, unripe mango
- Juice of ½ lime
- 1 Tbsp coconut oil
- ½ tsp black mustard seeds
- 10-12 curry leaves, plus extra for garnish
- 3 cloves garlic, chopped
- 2 Indian or Thai green chiles, finely chopped
- 2 Indian or small shallots, coarsely chopped
- 2 Tbsp peeled and coarsely chopped ginger
- 2 cups coconut milk
- 1 tsp ground turmeric
- 1 tsp salt
- 4 lbs fresh littleneck clams, scrubbed
TO SERVE (OPTIONAL)
- Basmati rice
Method:
- Combine mango and lime juice in a small bowl and set aside to marinate.
- With measured spices and aromatics nearby, heat oil in a medium frying pan over medium-high heat, until oil is shimmering. (To test the heat, add a couple of mustard seeds. If they start to sizzle, the oil is ready.) Reduce heat to medium, add mustard seeds, and crackle them for just a few seconds until popping subsides, taking care they don’t burn. Immediately add curry leaves, garlic, chiles, shallots, and ginger and sauté for 2 minutes.
- Transfer this mixture to a large saucepan with a lid. Add a splash of coconut milk to the frying pan and deglaze, getting every scrap of oil and spice. Pour into the saucepan, then add the remaining coconut milk, turmeric, salt, and the marinated mango and bring to a boil. Add clams, cover, and reduce heat to medium-low. Simmer for 5-8 minutes, until clams have steamed open. (Discard any that don’t open.)
- Serve on basmati rice, if you wish, with a garnish of curry leaves.