Clams Ahoy
Ingredients
Instructions
  1. Boil the clams in salted water until they open, removing each clam individually as it opens.
  2. Discard any clams that do not open.
  3. Remove the half of the clam shells without meat and discard.
  4. Heat the oil and sauté the onion and sugar.
  5. Stir in the ginger garlic and red chili paste once the onion begins to brown and turn the heat to low.
  6. Sauté for 3-4 minutes.
  7. Pour in the water used to boil the clams and stir in the clams.
  8. Add the bottle masala and stir well.
  9. Add the chilies and cook for 5 minutes, adding water if required.
  10. Add the coconut milk and continue cooking for 4 minutes.
  11. Once the curry begins to bubble, take it off the stove and enjoy!
To make an alternative to the bottle masala
  1. Combine equal amounts of turmeric powder, coriander seeds powder and garam masala powder and double the amount of red chili powder.