Keralan-style clams with herb-stuffed chapatis
- January 2016
- Serves 3-4
- Hands-on time 40 min
Herby chapatis pair perfectly with these mildly spiced, Keralan-style clams in this simple and impressive recipe.
- Dairy-free recipes
- 27.6g (15.8g saturated)
- 57.6g (7.6g sugars)
It’s worth seeking out fresh curry leaves – they’re not as fragrant when they’re dried. Kashmiri chilli powder is bright red and has a milder, more flavourful taste than regular chilli powder. Find it in speciality shops, or substitute with half the quantity of regular chilli powder.
Make the curry base up until the end of step 3, then ￼￼chill in the fridge, covered, for 2-3 days. Bring to a simmer before adding the clams.
Soaking clams in salted water helps to remove any grit – they breathe the clean water, expelling the grit in the process. It’s really important it’s cold and very salty; otherwise you risk drowning the clams.
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