Ingredients with Measurements:
- 2 pounds of fresh cockles
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of curry powder
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven with a lid
Step-by-step instructions:
1. Rinse the cockles thoroughly under cold running water and discard any that are open or cracked.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the curry powder and stir for 1 minute until fragrant.
5. Pour in the can of coconut milk and stir to combine.
6. Add the fish sauce, lime juice, and brown sugar and stir until the sugar has dissolved.
7. Add the cockles to the pot and stir to coat them in the curry sauce.
8. Cover the pot with a lid and cook for 5-7 minutes, or until the cockles have opened.
9. Discard any cockles that do not open.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Shrimp or mussels can be used instead of cockles.
- Soy sauce can be used instead of fish sauce.
- Lemon juice can be used instead of lime juice.
- White sugar can be used instead of brown sugar.
Variations:
- Add diced tomatoes for a more tomato-based curry.
- Add diced potatoes for a heartier dish.
- Add diced bell peppers for extra color and flavor.
Tips and tricks:
- Be sure to discard any cockles that do not open during cooking.
- Serve with crusty bread or over rice to soak up the delicious curry sauce.
- Adjust the amount of curry powder to your liking for more or less spice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Crusty bread
- Rice
- Naan bread
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Salad
Troubleshooting advice:
- If the cockles do not open during cooking, discard them immediately as they may be unsafe to eat.
Food safety advice:
- Be sure to thoroughly rinse the cockles before cooking to remove any sand or debris.
- Discard any cockles that do not open during cooking.
Food history:
- Cockles are a type of small saltwater clam that are commonly found in coastal areas of Europe and Asia.
- Curry dishes are popular in many parts of the world, including India, Thailand, and the Caribbean.
Flavor profiles:
- Salty, briny cockles are paired with a creamy, spicy curry sauce.
Serving suggestions:
- Serve hot as a main dish or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai