Curry clams wrapped with banana leaves. Curry-flavored clam is a popular Malaysian street food—delicious, spicy, and addictive. Easy curry clams recipe.
– Manila clams, cherry stone clams or any hard-shelled clams – Curry powder – Oyster sauce – Chili sauce
Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.
Heat up the pan on medium heat, add the cooking oil and stir fry the onion until slightly. Add the clams into the pan and start stirring.
As soon as the clams start to open, add curry powder, turmeric powder, hot sauce/chili sauce, oyster sauce, water and stir well with the clams. Cover the pan with its lid and cook for a few minutes or until all clams are open.
Add scallions, stir to combine well. Dish out and serve immediately.
Thick Brush Stroke
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