Panjim Clams With Coconut Okra

Let's Cook

1. Step 1.

   Preheat the oven to 180°C/350°F/Gas 4. Heat 2 tbsp groundnut oil in a saucepan over medium heat. Add the finely chopped onion and green chilli, and stir-fry for 4–5 minutes until just turning golden.

2. Step 2.

   Add 2 tsp garam masala and 1 tsp turmeric to the pan, mix well, then pour in 400ml coconut cream. Squeeze in the juice of ½ lime and add a good pinch of salt. Stir, reduce heat to low, and let it simmer gently, stirring occasionally, while you start the okra.

3. Step 3.

   To make the coconut okra, split 2 cardamom pods open by pressing down with the side of a knife and set aside. Heat 2 tbsp groundnut oil in a wok over high heat. Add the finely chopped red onion, 3 finely chopped garlic cloves, 1 finely chopped green chilli, the cardamom pods, and 8 black peppercorns. Stir-fry for 2–3 minutes until just golden.

4. Step 4.

   Add 350g okra (tops removed) and a good pinch of salt to the wok. Stir-fry for 2 minutes, then pour in 185ml coconut cream. Rub a large pinch of dried curry leaves between your hands to crumble them into the wok. Mix well, cover, reduce heat to low, and cook for 5 minutes.

5. Step 5.

   Meanwhile, place 4 naan breads in the preheated oven and switch the oven off so they just warm through.

6. Step 6.

   After the okra has cooked for 5 minutes, add 20g raisins and the juice of ½ lime. Mix well, cover, and cook for another 5 minutes until the okra is tender.

7. Step 7.

   While the okra finishes cooking, add 1kg cleaned clams to the simmering sauce. Cover and cook for 4–5 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed.

8. Step 8.

   Chop a small handful of coriander leaves and scatter over the clams. Serve the clams with the coconut okra and warm naan alongside.