Whenever I go back to Penang, I would never miss out ordering this dish at the “Ikan Panggang” (grilled fish) hawker stall. Even though ikan, a Malay word that literally means fish, you can find all sorts of grilled seafood. One of my favorite this this curry clams, which is basically clams seasoned with some curry powder and seasonings, and grilled on a flat griddle over banana leaves. I simply love the aroma of the curry powder and the burnt smell from banana leaves.
Here is my simple curry clam recipe that you can easily replicate at home without having to travel to Malaysia. You can use just about any clams but I love it with Manila clams. The briny taste of the clams and the aromatic curry deliver a wonderful taste and flavor.
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