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Receta Curry Leaves And Chili Lala (Clams)
by Navaneetham Krishnan

Curry Leaves And Chili Lala (Clams)

Immersed in a thick spicy dark sauce with the inviting aroma of curry leaves.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: a side dish of rice

Ingredientes

  • 500g lala - follow the cleaning process as mentioned above.
  • 4-5 sprigs curry leaves
  • 5 garlic - chopped
  • 1 inch ginger - chopped
  • 4 shallots - chopped
  • 2 to 3 red chilies - chopped
  • 1 tsp sugar
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp dark sauce
  • 1 tbsp light sauce
  • 4 tbsp oil
  • Salt (only if needed)

Direcciones

  1. When oil is heated, sauté garlic, ginger, shallots and chilies.
  2. Add clams, curry leaves and all the other ingredients.
  3. Stir to combine all of it.
  4. Pour water (about 1/2 a cup or more if you like to have more gravy) and cover with a lid.
  5. When you hear the popping sounds of the clams opening, open the lid.
  6. Another quick stir before removing from heat.